Mexican Chicken with Cheese Sauce Recipe
Mexican Chicken with Cheese Sauce is a delicious and comforting dish featuring tender, seasoned chicken breasts cooked in a rich and creamy cheddar cheese sauce with a hint of smoky paprika and a touch of diced tomatoes and green chilies for authentic Mexican flavor. Perfectly paired with rice, tortillas, or your favorite sides, this recipe is easy to make and packed with bold flavors, ideal for busy weeknights or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Chicken:
- 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
For the Cheese Sauce:
- 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
Instructions
- Season the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over the chicken breasts to ensure they are fully coated and flavorful.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for approximately 6 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is fully cooked with no pink inside. Remove the chicken from the skillet and set aside to rest.
- Melt Butter: In the same skillet, melt the butter over medium heat, preparing the base for the cheese sauce.
- Create the Roux: Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to combine and eliminate raw flour taste.
- Add Milk: Slowly pour in the milk while whisking continuously, cooking for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Add Cheese and Seasonings: Remove the skillet from heat and stir in shredded cheddar cheese, diced tomatoes, green chilies if using, paprika, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
- Combine Chicken and Sauce: Slice the cooked chicken breasts into strips or bite-sized pieces and return them to the skillet. Stir gently to coat the chicken evenly with the cheese sauce.
- Serve: Serve the Mexican chicken with cheese sauce hot over rice, in warm tortillas, or alongside your favorite side dishes for a complete and satisfying meal.
Notes
- You can adjust the spice level by increasing the amount of chili powder or by using a spicier cheese like pepper jack.
- For added vegetables and nutrition, consider mixing in bell peppers, corn, or black beans into the cheese sauce.
- Experiment with different cheeses such as Monterey Jack or pepper jack for a unique twist on flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- If using frozen chicken breasts, be sure to thaw completely before seasoning and cooking to ensure even cooking.
- The cheese sauce can be prepared ahead of time and stored refrigerated; reheat gently before combining with the chicken.
Keywords: Mexican chicken, cheese sauce, chicken breasts, cheddar cheese sauce, stovetop chicken recipe, easy Mexican dinner, creamy cheese sauce, spicy chicken
