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Mexican Chicken with Cheese Sauce

Mexican Chicken with Cheese Sauce

This Mexican chicken with cheese sauce is a comforting, soul-satisfying meal perfect for any night of the week. The chicken is coated in a vibrant blend of spices for a smoky heat, then smothered in a rich, velvety homemade cheese sauce. It’s a restaurant-quality dish that’s surprisingly straightforward to make in your own kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole milk recommended for richness)
  • 1 cup extra-sharp cheddar cheese, shredded by hand
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Equipment

  • Large skillet
  • Saucepan
  • Whisk
  • Small bowl

Method
 

Instructions
  1. Season the Chicken: In a small bowl, mix together the chili powder, garlic powder, onion powder, paprika, cumin, oregano, red pepper flakes, salt, and pepper. Pat the chicken breasts dry with a paper towel, then rub the spice mixture evenly over all sides of each breast. Let the chicken sit for a few minutes while you prepare for the next steps.
  2. Sear the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Once the pan is hot, carefully place the seasoned chicken breasts in the skillet. Cook for about 5-7 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set it aside to rest.
  3. Start the Roux: In a separate saucepan over medium heat, melt the butter. Once melted, sprinkle in the flour and whisk constantly for about one minute. This little paste you’ve created is called a roux, and it’s the secret to a thick, creamy sauce.
  4. Build the Sauce: While still whisking, gradually pour in the milk. Add it slowly at first to avoid lumps. Continue to whisk as the sauce heats up and begins to thicken. Stir in the salt, paprika, and cayenne pepper.
  5. Melt the Cheese: Remove the saucepan from the heat. This is a crucial step to prevent the cheese from becoming grainy. Slowly add the hand-shredded cheddar cheese, stirring continuously until it’s completely melted and the sauce is velvety smooth.
  6. Serve and Enjoy: Slice the rested chicken breasts and arrange them on a plate. Generously pour the warm cheese sauce over the chicken. Garnish with fresh cilantro or parsley if desired, and serve immediately.

Notes

For the best results, use a block of extra-sharp cheddar and shred it yourself to ensure the smoothest sauce. To prevent a lumpy sauce, add the milk gradually to the roux and always remove the saucepan from the heat before stirring in the cheese. Let the chicken rest for 5-10 minutes after cooking to keep it juicy. Leftovers can be stored in separate airtight containers in the refrigerator for up to 3 days. Reheat the cheese sauce gently on the stovetop, adding a splash of milk to restore its creamy consistency.