Description
This Mexican Chicken with Cheese Sauce is a flavorful, crowd-pleasing dish featuring tender, seasoned chicken topped with a creamy, cheesy sauce. Serve it over rice, with tortillas, or alongside your favorite sides for a comforting and delicious meal.
Ingredients
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For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (warm)
- 1 cup shredded Mexican cheese blend (or cheddar)
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/2 cup diced tomatoes with green chilies (e.g., Rotel, optional)
Garnish:
- Chopped fresh cilantro
- Sliced jalapeños (optional)
Instructions
Prepare the Chicken:
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Season the Chicken:
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the seasoning evenly over both sides of the chicken breasts.
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Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from the skillet and set aside to rest.
Make the Cheese Sauce:
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Prepare the Roux:
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
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Add the Milk:
- Gradually whisk in the warm milk, ensuring there are no lumps. Cook for 3-4 minutes until the sauce thickens.
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Add the Cheese:
- Stir in the shredded cheese, paprika, cumin, garlic powder, and diced tomatoes with green chilies (if using). Stir until the cheese is melted and the sauce is smooth.
Combine and Serve:
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Assemble the Dish:
- Place the cooked chicken breasts back in the skillet with the cheese sauce, spooning the sauce over the top.
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Garnish and Serve:
- Garnish with chopped cilantro and sliced jalapeños if desired. Serve hot over rice, with tortillas, or alongside your favorite Mexican sides.
Notes
- For extra flavor, marinate the chicken in lime juice and olive oil for 30 minutes before seasoning.
- Adjust the spice level by increasing or reducing the cayenne pepper and jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.