Mexican Chicken with Cheese Sauce
Mexican Chicken with Cheese Sauce is a standout dish that embodies comfort and satisfaction. Featuring tender chicken breasts smothered in a creamy, cheese-laden sauce, this recipe brings a delightful twist on classic flavors. The combination of spices provides a hint of warmth while the rich cheese adds just the right amount of indulgence. You’ll find that each bite is a celebration of delicious textures and vibrant tastes.
Table of Contents
I first discovered this recipe during a festive family gathering. The aroma wafting through the kitchen was intoxicating, drawing everyone in like bees to honey. From the initial sizzle of the chicken to the bubbling sauce, it was hard not to feel an overwhelming excitement about the meal ahead. Mexican Chicken with Cheese Sauce is not only a crowd-pleaser; it’s also incredibly easy to make, making it perfect for weeknight dinners or casual entertaining. I can’t wait for you to try this delightful dish.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 50 minutes, this dish is perfect for busy weeknights.
- Irresistible Flavor: The fusion of spices gives each bite a unique zing paired with creamy cheese.
- Eye-Catching Appeal: The beautiful golden cheese sauce makes for an irresistible presentation.
- Flexible Serving: Great for dinner, and leftovers are amazing for lunch, too!
- Diet-Friendly Options: Adapt it to suit gluten-free preferences with minimal changes.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts: These are the star of the dish, providing a lean protein base that’s easy to cook. You can substitute with turkey breasts if preferred.
- 1 teaspoon chili powder: Gives a warm kick to the chicken; feel free to adjust according to your spice tolerance.
- 1 teaspoon garlic powder: Adds depth and flavor without the hassle of fresh garlic.
- 1 teaspoon onion powder: Offers an earthy sweetness that pairs wonderfully with the chicken.
- 1/2 teaspoon crushed red pepper flakes: For an extra layer of heat; reduce or omit for a milder dish.
- 1/2 teaspoon dried oregano: This herb brings freshness and complexity to the mix.
- 2 teaspoons paprika: Adds beautiful color and a mild sweetness.
- 1 1/2 teaspoons ground cumin: This essential spice adds a warm, earthy flavor, making your dish taste authentically Mexican.
- 1/2 teaspoon salt & 1/4 teaspoon pepper: Essential for enhancing all the flavors in the dish.
- 2 tablespoons flour: Created into a roux, this will thicken your cheese sauce to creamy perfection.
- 2 tablespoons butter: Combines with flour to create a rich, smooth base for the sauce.
- 1 cup milk: Adds creaminess; whole milk works best, although alternatives like almond milk can be used.
- 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon paprika: These balance the sauce’s richness and add a gentle spice.
- 1 cup extra sharp cheddar cheese: Shred it freshly for the best texture and flavor. Other cheeses, like Monterey Jack, work well too.
How to Make Mexican Chicken with Cheese Sauce
Season Chicken: Begin by evenly coating the 4 boneless, skinless chicken breasts with 1 teaspoon each of chili powder, garlic powder, 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, and 1/4 teaspoon pepper. Make sure each piece is well coated for consistent flavor. Letting the chicken sit for a few moments helps the spices meld beautifully.
Sear the Chicken: Heat a skillet over medium-high heat and add a small drizzle of oil. Once the pan is hot, place the seasoned chicken in it. Sear each side until a golden crust forms — this should take about 6-7 minutes per side. The chicken should be well-cooked but still juicy. After searing, set the chicken aside to rest while you prepare the cheese sauce.
Make the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add 2 tablespoons of flour, whisking continuously until you achieve a smooth paste. This roux provides the base for your cheese sauce. Cook for about 2-3 minutes, until the mixture turns a light golden color and releases a nutty aroma.
Add Milk: Gradually whisk in 1 cup of milk, ensuring you break up any lumps as the mixture heats. Keep whisking until the sauce thickens, which should take around 3-4 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon paprika, which will enhance the flavors and give your sauce a little kick.
Incorporate Cheese: Remove the saucepan from the heat and slowly stir in 1 cup of grated extra sharp cheddar cheese. Keep stirring until the cheese melts completely, resulting in a smooth and velvety sauce. This is where the magic happens!
Serve It Up: Plate the chicken and generously pour the creamy cheese sauce over each piece. For added flair, consider garnishing with fresh parsley or cilantro, which will give the dish a pop of color and freshness. Enjoy every delightful bite of this tender chicken with its silky cheese sauce!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for about 2 hours, or ideally refrigerate them for up to 3 days. If you want to keep it longer, you can freeze the chicken with cheese sauce for up to 3 months. To reheat, simply microwave it for 2-3 minutes on high or place it in a skillet over medium heat, stirring occasionally until warmed through. Note that the cheese sauce may slightly thicken upon refrigeration, so adding a splash of milk while reheating can help restore its creamy texture.
Chef’s Helpful Tips
- To avoid dry chicken, be careful not to overcook during the searing step — use a meat thermometer, aiming for 165°F for perfectly cooked meat.
- Make sure to shred the cheese by hand, as pre-shredded cheese often contains anti-caking agents that can impact the meltiness.
- If you prefer a richer flavor, try adding a couple tablespoons of cream cheese to your cheese sauce for extra creaminess.
- Feel free to mix in some diced jalapeños for additional heat and flavor in the cheese sauce.
- This dish can easily be made ahead of time; just prepare the chicken and cheese sauce and store them separately in the fridge until ready to serve.
This Mexican Chicken with Cheese Sauce is not just a meal; it’s an experience waiting to happen. Its lush flavors and hearty ingredients make it a wholesome choice for families. I encourage you to bring your personality into the kitchen—try different spices, or even add your favorite veggies! Enjoy experimenting, and remember, the best recipes come from a sprinkle of love.
Recipe FAQs
Can I substitute the chicken breast for another type of meat?
Absolutely! Turkey breasts or even pork tenderloins can work beautifully in this recipe. Just remember to adjust cooking times as necessary depending on the type of meat you choose.
How can I make this recipe spicier?
To amp up the heat, increase the amount of crushed red pepper flakes or cayenne pepper in the seasoning mix. For an extra kick, consider adding sliced jalapeños or a dash of hot sauce to the cheese sauce.
Can I make this dish in advance?
Yes! You can prepare both the chicken and the cheese sauce ahead of time. Simply refrigerate separately and combine when ready to serve. Just make sure to reheat gently to avoid scorching the cheese sauce.
What should I serve with this dish?
This Mexican Chicken with Cheese Sauce pairs well with a side of rice, a fresh green salad, or some warm tortillas. You can also serve it with beans for a more filling meal. Enjoy!
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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
This Mexican Chicken with Cheese Sauce offers irresistible flavor and simple preparation. Juicy chicken breasts topped with a creamy, zesty cheese sauce make for a perfect weeknight dinner or comfort meal everyone 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
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 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.
- Heat a skillet over medium-high heat and add a small amount of oil. Sear chicken breasts until golden on both sides and cooked through. Set aside to rest.
- Melt butter in a small saucepan over medium heat. Whisk in flour to form a roux, cooking until golden and nutty in aroma.
- Gradually add milk to the roux, whisking continuously to prevent lumps, until the mixture thickens. Stir in salt, cayenne pepper, and paprika.
- Remove from heat and slowly add shredded cheddar cheese, stirring until melted and smooth.
- Plate chicken and pour cheese sauce over each piece. Garnish with fresh parsley or cilantro.
Notes
For an extra kick, increase the cayenne pepper in the cheese sauce.
Ensure the cheddar cheese is shredded by hand for better melting and texture.
Allow the chicken to rest before slicing for juicier pieces.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg
