Name: Mexican Chicken with Cheese Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 1/2 cups shredded cheddar cheese; 1/2 cup diced tomatoes (canned or fresh); 1/4 cup diced green chilies (canned, optional); 1/2 teaspoon paprika; Salt and pepper to taste

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Introduction

This Mexican Chicken with Cheese Sauce is a comforting and flavorful dish perfect for any weeknight dinner. Tender chicken breasts are seasoned with classic spices and smothered in a creamy, cheesy sauce with a hint of spice. It’s delicious served over rice or wrapped in tortillas for a festive meal.

The image shows two pieces of grilled chicken breast with a golden-brown sear on a white bowl, covered by a creamy pale yellow sauce with a smooth texture. On top of the sauce, small red chili pieces and chopped green herbs add a fresh contrast and are scattered evenly. The chicken sits on a shallow pool of the same creamy sauce at the bottom of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1/2 cup diced tomatoes (canned or fresh)
1/4 cup diced green chilies (canned, optional)
1/2 teaspoon paprika

Instructions

Step 1: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over the chicken breasts.
Step 2: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6–7 minutes on each side, until fully cooked and no longer pink inside. Remove the chicken and set aside.
Step 3: In the same skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to create a roux.
Step 4: Gradually whisk in the milk and continue stirring until the sauce thickens, about 3–5 minutes.
Step 5: Remove the skillet from heat and stir in cheddar cheese, diced tomatoes, green chilies (if using), paprika, salt, and pepper until the cheese melts and the sauce is smooth.
Step 6: Slice the cooked chicken breasts and return them to the skillet. Stir gently to coat the chicken with the cheese sauce.
Step 7: Serve warm over rice, in tortillas, or alongside your favorite sides. Enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the spice rub or use jalapeños instead of green chilies.
Try using pepper jack cheese in place of cheddar for a spicier cheese sauce.
If you prefer a thinner sauce, add a splash more milk until you reach the desired consistency.
Use fresh diced tomatoes for a brighter flavor, or canned tomatoes when fresh aren’t available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, stirring occasionally to keep the sauce smooth. Avoid overheating to prevent the cheese sauce from separating.

How to Serve

The image shows two grilled chicken breasts placed side by side in a white bowl, each breast covered with a thick, creamy yellow sauce. The chicken has visible char marks, giving it a golden brown texture. On top of the sauce, there are small pieces of chopped red chili and green herbs scattered evenly, adding vibrant color and freshness to the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and tend to be more tender and juicy. Adjust cooking time as needed to ensure they are cooked through.

Is this recipe freezer-friendly?

The cooked chicken and cheese sauce can be frozen separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.