Name: Mexican Chicken with Cheese Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons flour; 2 tablespoons butter; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 cup shredded extra sharp cheddar cheese

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This Mexican Chicken with Cheese Sauce is an irresistible treat with succulent chicken breasts nestled beneath a creamy, spicy cheese sauce. Perfect for those weeknight dinners that require minimal prep but deliver maximum satisfaction to your taste buds, this dish has become a family favorite in many homes. The combination of spices brings out vibrant flavors, while the velvety cheese sauce adds richness that takes the dish to a new level.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mexican Chicken with Cheese Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mexican Chicken with Cheese Sauce

First discovered on a chilly evening when I wanted something hearty yet comforting, this recipe never disappoints. It pulls everyone to the dinner table, resulting in smiles all around. The ease of preparation combined with the ability to wow guests makes this Mexican Chicken with Cheese Sauce a must-try. I encourage you to grab your ingredients and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and a total cook time of 40 minutes, you can have a delicious dinner ready in no time.
Irresistible Flavor: The mix of spices along with the rich cheese sauce delivers a creamy and zesty experience that bursts with flavor.
Eye-Catching Appeal: The vibrant colors and the luscious texture make this dish a stunning centerpiece for any meal.
Flexible Serving: Whether it’s a cozy family dinner or a gathering with friends, this dish is perfect for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets by using alternatives for flour or cheese.

Ingredients You’ll Need

4 boneless, skinless chicken breasts: Tender chicken forms the basis of the dish. Boneless and skinless chicken cooks faster and is easier to eat. If you prefer, chicken thighs can be used for extra juiciness.
1 teaspoon chili powder: This gives a warm slight heat. You can adjust this according to your spice preference.
1 teaspoon garlic powder: Adds a savory depth to the chicken. Fresh minced garlic can be a substitute for a fresher taste.
1 teaspoon onion powder: Enhances the overall flavor profile. Fresh onions may be sautéed with the chicken for added texture.
1/2 teaspoon crushed red pepper flakes: Provides a kick of heat. Omit for a milder flavor.
1/2 teaspoon dried oregano: Brings an aromatic essence resembling traditional Mexican cuisine. Fresh oregano can also be used.
2 teaspoons paprika: Adds a smoky flavor. Smoked paprika can give the dish an even richer taste.
1 1/2 teaspoons ground cumin: This earthy spice centers the flavor balance. For a unique twist, you might try coriander.
1/2 teaspoon salt and 1/4 teaspoon pepper: Essential for seasoning the chicken to enhance its natural flavors.
2 tablespoons flour: Used to create a roux that forms the base of your creamy sauce. Cornstarch can substitute if you want a gluten-free option.
2 tablespoons butter: Adds richness to the roux. You can use olive oil as a lighter alternative.
1 cup milk: This creates a creamy sauce. Whole milk works best, but any milk alternative can be used.
1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon paprika: These are added to the cheese sauce to elevate its flavor.
1 cup extra sharp cheddar cheese: Shredded by hand for optimal melting and flavor. You can blend in other cheeses like Monterey Jack or Pepper Jack for a twist.

How to Make Mexican Chicken with Cheese Sauce

Prepare the Chicken: Evenly coat the chicken breasts with 1 teaspoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of dried oregano, 2 teaspoons of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Make sure the spices cling well to the chicken for delightful flavor. Let the seasoned chicken rest while you whip up the cheese sauce.

Sear the Chicken: Heat a skillet over medium-high heat with a small amount of oil. Once hot, place the seasoned chicken breasts in the pan. Sear each side for about 6-7 minutes until a golden crust forms and the chicken is cooked through, with an internal temperature of 165°F. Enjoy the fragrance wafting through your kitchen! Once done, set aside the chicken to rest as it retains the juices.

Make the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. By slowly sprinkling in 2 tablespoons of flour, whisk continuously until a smooth paste forms. This roux is the crucial base for your sauce; cook it until it turns a light, golden color, releasing a nutty aroma, about 2-3 minutes.

Add Milk to the Roux: Gradually add in 1 cup of milk, whisking to avoid any lumps that could ruin your creamy sauce. As you warm the mixture, it will thicken—watch for a slightly bubbling consistency, which should take around 5 minutes. Season with 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/4 teaspoon of paprika, stirring to blend beautifully.

Melt the Cheese: Remove the saucepan from heat, and slowly fold in 1 cup of shredded extra sharp cheddar cheese while stirring continuously. Watch in delight as the cheese fully melts, creating a velvety, rich cheese sauce that you can’t resist tasting!

Serve It Up: Plate the succulent chicken breasts and generously pour the luxurious cheese sauce over each piece. For a touch of freshness and color, garnish with chopped fresh parsley or cilantro. Relish the wonderful combination of tender chicken and decadent sauce; it’s a comforting dish that warms the heart.

Storing & Reheating

If you happen to have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 hours. Refrigerate for 3-4 days in a sealed container to preserve freshness. For longer storage, you can freeze the dish for up to 3 months. To reheat, simply warm in the oven at 350°F for 15-20 minutes until bubbly and warm throughout. Just remember, the texture of the cheese sauce may change slightly, so a splash of milk while reheating can help refresh its creaminess.

Chef’s Helpful Tips

Always ensure your chicken is at room temperature before cooking for even heat distribution.
Avoid overcooking the roux; you just want a golden color, not too dark.
Take your time melting the cheese – patience is key for that desired smooth texture!
If the cheese sauce becomes too thick, whisk in more milk, and heat gently until the desired consistency is reached.
Try serving with a side of rice or tortillas to soak up the delicious sauce. It makes the meal even heartier!

There’s something undeniably wonderful about the balance of flavors and textures in this dish — the juicy chicken harmonizes perfectly with the rich, creamy cheese. I hope you’re inspired to make this Mexican Chicken with Cheese Sauce for your next occasion or as a cozy dinner for yourself. Feel free to experiment with toppings or sides; the more you play, the more you’ll love it!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the seasoned chicken and the cheese sauce separately ahead of time. Store them in the fridge for up to 24 hours. When ready to serve, simply cook the chicken as directed and reheat the sauce gently.

What can I substitute for cheddar cheese?

While extra sharp cheddar is delicious, feel free to explore! Monterey Jack, Pepper Jack, or even a combination of your favorite cheeses can work beautifully for different flavor profiles.

Is this recipe suitable for kids?

Yes! The level of spice can be adjusted according to your children’s taste. Omit the cayenne and reduce the amount of red pepper flakes for a milder version that still retains great flavor.

How can I make this dish low-carb?

To make this dish low-carb, substitute the flour used in the roux with almond flour or a low-carb thickener like xanthan gum. Enjoy the same creamy sauce without the carbs!