Bring the vibrant flavors of Mexico right to your dinner table with this delightful Mexican Chicken with Cheese Sauce recipe. Juicy, spiced chicken breasts smothered in a creamy, flavorful cheese sauce will have everyone asking for seconds. Whether you’re preparing a weeknight dinner or hosting a festive gathering, this dish is guaranteed to impress! Pair it with rice, beans, or a simple salad for a complete and satisfying meal. Let’s Cook our Mexican Chicken with Cheese Sauce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon garlic powder
- Salt, to taste
Garnishes and Sides:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños (optional)
- Lime wedges
- Cooked rice, refried beans, or tortillas
Instructions
1: Prepare and Season the Chicken
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the seasoning blend evenly over both sides of each chicken breast.
2: Cook the Chicken
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside, covering it with foil to keep warm.
3: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually pour in the milk, whisking constantly to create a smooth mixture.
- Continue to cook, stirring often, until the mixture thickens, about 4-5 minutes.
- Lower the heat to medium-low and stir in the cheddar and Monterey Jack cheeses.
- Add cayenne pepper, garlic powder, and salt to taste. Stir until the cheese is fully melted and the sauce is smooth.
4: Combine and Serve
- Place the cooked chicken breasts back into the skillet or on a serving platter.
- Generously spoon the cheese sauce over the chicken.
- Garnish with fresh cilantro, diced tomatoes, and jalapeños if desired.
5: Serve
Serve the Mexican Chicken with Cheese Sauce over rice, alongside refried beans, or with warm tortillas for a complete and satisfying meal.
Tips for the Best Mexican Chicken
- Even Cooking: Pound chicken breasts to an even thickness to ensure they cook evenly.
- Custom Spices: Adjust the spice blend to suit your taste. Add more cayenne for heat or a touch of oregano for a hint of earthiness.
- Smooth Cheese Sauce: For the creamiest cheese sauce, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can affect the texture.
- Double the Sauce: If you’re a fan of extra sauce, double the cheese sauce ingredients. It’s perfect for pouring over rice or dipping tortillas.
- Marinate for More Flavor: If time permits, marinate the chicken in lime juice and the seasoning blend for 30 minutes before cooking.
Storage Instructions
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken gently in a skillet over low heat or in the microwave, adding a splash of milk to the cheese sauce to restore its creaminess.
Freezing:
- Freeze the cooked chicken and cheese sauce separately for up to 2 months.
- Thaw overnight in the refrigerator and reheat as directed above.
Variations
- Spicy Kick:
- Add a chopped chipotle pepper in adobo sauce to the cheese sauce for a smoky, spicy flavor.
- Vegetable Add-Ins:
- Sauté bell peppers, onions, or zucchini and serve them alongside or on top of the chicken.
- Cheese Variations:
- Use pepper jack for a spicy twist or add cream cheese for extra creaminess.
- Low-Carb Option:
- Serve the chicken with cheese sauce over cauliflower rice or a bed of sautéed spinach.
- Taco-Style:
- Slice the chicken and use it as a filling for tacos. Drizzle with cheese sauce and top with lettuce, avocado, and salsa.
Nutrition Details
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 450 |
| Protein | 38g |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 110mg |
| Sodium | 600mg |
| Total Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 4g |
FAQ
Can I make this dish ahead of time?
Yes! Cook the chicken and prepare the cheese sauce in advance. Store them separately in the fridge and reheat just before serving.
What kind of cheese works best for the sauce?
Cheddar and Monterey Jack are great options because they melt smoothly and add a creamy, rich flavor. For a spicier option, use pepper jack.
Can I grill the chicken instead of pan-searing?
Absolutely! Grilling the chicken adds a smoky flavor that pairs wonderfully with the cheese sauce.
What can I serve with this dish?
Serve it with rice, refried beans, tortillas, or a fresh green salad. For a festive touch, add guacamole and salsa on the side.
Is this dish spicy?
The level of spice depends on the seasoning blend and cheese sauce. You can omit the cayenne pepper and use mild Rotel for a kid-friendly version.