Mexican Chicken with Cheese Sauce
Crispy on the outside and tender on the inside, Mexican Chicken with Cheese Sauce is a dish that harmonizes comfort and bold flavors seamlessly. The moment it hits your plate, you can already feel your taste buds awaken in anticipation of that melty, gooey cheese, rich spices, and succulent chicken. This recipe isn’t just a meal; it’s an experience that invites you to indulge in something truly delicious.
Table of Contents
I first stumbled upon this fabulous dish at a cozy little Mexican restaurant while traveling, and from that moment, I was hooked. The creamy cheese sauce practically begged for a dip of tortilla chips, while the seasoned chicken was a flavor bomb in every bite. Now you can create this fantastic dish at home, and it’s so much easier than you might think. Perfect for weeknight dinners or special gatherings, everyone will leave the table asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: This Mexican Chicken with Cheese Sauce comes together in just about 50 minutes—perfect for those busy evenings.
- Irresistible Flavor: With spices like cumin and paprika, every forkful bursts with zesty goodness, and the creamy cheese sauce adds a mouthwatering richness.
- Eye-Catching Appeal: The vibrant colors from the spices and the luscious cheese sauce create a dish that’s not just delicious but also a feast for the eyes.
- Flexible Serving: Great for family dinners, game day gatherings, or just satisfying an intense craving for comfort food.
- Diet-Friendly Options: Easily think about swapping the cheese for a dairy-free alternative or using chicken thighs for a richer flavor.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts: The lean protein base of this dish. Feel free to substitute with chicken thighs for a juicier option.
- 1 teaspoon chili powder, garlic powder, and onion powder: These spices create a flavorful seasoning mix that elevates the chicken.
- 1/2 teaspoon crushed red pepper flakes: Adds a nice kick! Adjust according to your heat tolerance.
- 1/2 teaspoon dried oregano: Offers a herby touch that complements the other spices perfectly.
- 2 teaspoons paprika: Not only does this enhance the flavor, but it also gives the dish a beautiful color.
- 1 1/2 teaspoons ground cumin: Adds a warm, earthy flavor that pairs beautifully with the heat from the other spices.
- 1/2 teaspoon salt and 1/4 teaspoon pepper: Essential to enhance the overall flavors of the chicken.
- 2 tablespoons flour and 2 tablespoons butter (for roux): These create a base for the creamy cheese sauce, thickening it beautifully.
- 1 cup milk: Use whole milk for a creamier sauce, or opt for low-fat if you’d like a lighter version.
- 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon paprika: Construct the flavorful cheese sauce with just the right amount of kick!
- 1 cup shredded extra sharp cheddar cheese: The star of the show! Shred it yourself for a smoother melting texture.
How to Make Mexican Chicken with Cheese Sauce
Season the Chicken: Start by evenly coating the chicken breasts with 1 teaspoon each of chili powder, garlic powder, onion powder, 1/2 teaspoon crushed red pepper flakes, dried oregano, and paprika, along with 1 1/2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make sure every piece of chicken is well-covered, then let it rest for 10 minutes to meld those fantastic flavors together.
Sear the Chicken: Heat a skillet over medium-high heat, adding a small amount of oil. Once it’s hot, carefully place the chicken breasts in the pan. Sear each side for about 5-6 minutes, or until they develop a golden crust, and the chicken is cooked through. The juicy insides will ensure each bite is packed with flavor. Once done, set them aside to rest so the juices can redistribute.
Make a Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Gradually sprinkle in 2 tablespoons of flour while whisking until a smooth paste forms. Keep cooking for 1-2 minutes, allowing it to develop a light golden color and nutty aroma. This roux will give your cheese sauce richness and thickness.
Thicken the Sauce: Slowly add 1 cup of milk to the roux while whisking to avoid lumps. As you bring it to a gentle simmer, it will start to thicken. Stir in 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon paprika, blending everything nicely until the sauce is creamy and slightly bubbly around the edges.
Melt the Cheese: Take the saucepan off the heat, then gradually add in 1 cup of shredded extra sharp cheddar cheese. Stir continuously until melted and smooth. This is where the magic happens; the cheese transforms the sauce into a luscious topping that perfectly complements the tender chicken.
Serve it Up: Plate the chicken with flair, drizzling the silky cheese sauce generously over each piece. For an added burst of freshness, feel free to garnish with freshly chopped parsley or cilantro. Enjoy the delightful combination that’s sure to dance on your palate and make your mealtime special!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for 2 hours, or in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the dish for up to 3 months. When reheating, simply warm it in the microwave at medium power for 2-3 minutes, stirring occasionally. Note that while the flavors will remain delicious, the texture may slightly change, so adding a splash of milk can help refresh the cheese sauce.
Chef’s Helpful Tips
- Avoid overcooking the chicken; it should be juicy and tender, not dry. Use a meat thermometer to check for doneness at 165°F (75°C).
- Let the chicken rest for a few minutes before slicing to keep it moist.
- For a creamier cheese sauce, grate the cheese yourself as pre-shredded cheese often contains anti-caking agents that can affect texture.
- Don’t shy away from experimenting with spices; you can adjust the heat level according to your taste.
- Allow your roux to cook until fragrant but don’t let it brown too much. A light golden hue is ideal.
- If you want to make this ahead, you can season and sear the chicken earlier in the day, then finish the sauce close to mealtime.
You’re going to love this incredible dish that’s not just delicious but also a fantastic way to bring the vibrant flavors of Mexico into your home. With its perfectly seasoned chicken and ooey-gooey cheese sauce, it offers comfort and joy in every bite. Whether it’s a casual weeknight meal or a delightfully casual dinner party, this recipe is sure to impress. So gather your ingredients, roll up your sleeves, and prepare for a flavorful feast that will leave you craving more!
Recipe FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! You can use frozen chicken breasts, but you’ll need to thaw them completely in the refrigerator or use the defrost setting on your microwave. Ensure they’re cooked to a safe internal temperature of 165°F (75°C).
What can I serve with this Mexican Chicken?
This dish pairs beautifully with rice, quinoa, or a fresh salad. You can also serve some warm tortillas on the side for a bit of dipping delight. Chips or a side of refried beans can round out the meal perfectly!
How can I make this recipe spicier?
If you crave extra heat, consider adding more crushed red pepper flakes or a dash of your favorite hot sauce to the spices or cheese sauce. Alternatively, fresh jalapeños sautéed with the chicken will enhance the heat and add flavor!
Can I make the cheese sauce ahead of time?
Yes, you can prepare the cheese sauce in advance. Store it separately in the refrigerator for up to 3 days. When you’re ready to enjoy it, reheat gently on the stove, adding a splash of milk to restore its creamy consistency.
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📖 Recipe Card
Mexican Chicken with Cheese Sauce
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mexican
Description
Mexican Chicken with Cheese Sauce combines tender chicken seasoned to perfection with a rich, creamy cheese sauce. This dish is quick to prepare and bursting with irresistible flavor, making it ideal for a satisfying dinner that the whole family will love.
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 (for the sauce)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika (for the sauce)
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Coat chicken breasts evenly with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let rest while preparing the cheese sauce.
- Heat a skillet over medium-high heat with a small amount of oil. Sear the chicken on each side until golden and cooked through. Set aside to rest.
- In a small saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking until light and golden.
- Slowly add milk to the roux, whisking to avoid lumps. Cook until it thickens, then add salt, cayenne pepper, and paprika.
- Remove from heat and stir in shredded cheddar cheese until melted and smooth.
- Plate the chicken and pour the cheese sauce over it. Garnish with fresh parsley or cilantro.
Notes
For extra heat, add more cayenne pepper to the sauce.
Use freshly shredded cheese for the best texture and flavor.
This dish pairs well with rice or warm tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 1030mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 108mg
