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Mexican Chicken with Cheese Sauce

This easy and comforting Mexican Chicken with Cheese Sauce is perfect for busy weeknights, featuring succulent chicken breasts smothered in a velvety cheese sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken

  • 4 pieces boneless, skinless chicken breasts The star of the show! Chicken offers a high-protein meal base.
  • 1 teaspoon chili powder Adds a burst of flavor.
  • 1 teaspoon garlic powder Essential for flavor.
  • 1 teaspoon onion powder Enhances overall taste.
  • 1/2 teaspoon crushed red pepper flakes For a lovely kick; reduce if sensitive to heat.
  • 1/2 teaspoon dried oregano Ties the flavors together.
  • 2 teaspoons paprika For additional flavor layers.
  • 1 1/2 teaspoons ground cumin Adds comfort and warmth.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/4 teaspoon pepper For seasoning.

For the Cheese Sauce

  • 2 tablespoons flour Used to create a roux for the cheese sauce.
  • 2 tablespoons butter Used to create a roux.
  • 1 cup milk Whole milk works best; substitute with low-fat milk if necessary.
  • 1/4 teaspoon salt For enhancing flavor.
  • 1/8 teaspoon cayenne pepper For an extra punch of spice.
  • 1/4 teaspoon paprika Extra seasoning.
  • 1 cup extra sharp cheddar cheese, shredded by hand Use fresh cheese for the best melt.

Instructions
 

Preparation

  • Begin by patting the chicken breasts dry and seasoning them with chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper. Let sit for about 15 minutes.

Cooking

  • Heat a skillet over medium-high heat with a drizzle of oil. Once hot, sear the seasoned chicken breasts for about 5-6 minutes on each side until golden and cooked through. Remove from skillet and let rest.
  • In a saucepan, melt butter over medium heat for the roux. Sprinkle in flour, whisking continuously to form a smooth paste and cook until light golden, about 2 minutes.
  • Slowly whisk in the milk, ensuring no lumps form. Once the mixture thickens, add salt, cayenne pepper, paprika, and stir in the shredded cheddar until melted and creamy.

Serving

  • Plate the rested chicken and pour the cheese sauce generously over each breast. Optional: garnish with fresh parsley or cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, use the microwave in 30-second intervals, adding milk if the sauce thickens.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 40gFat: 22gSaturated Fat: 13gSodium: 600mgFiber: 1gSugar: 3g
Keyword Cheese Sauce, Comfort Food, Easy Recipe, Mexican Chicken, Weeknight Dinner
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