Description
Mexican Chicken with Cheese Sauce is a vibrant and comforting dish featuring tender chicken breasts smothered in a creamy, cheesy sauce infused with classic Mexican flavors like chili powder, cumin, and fresh cilantro. This easy-to-make recipe is perfect for a weeknight dinner and pairs beautifully with rice or tortillas for a satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook for 5-7 minutes on each side or until fully cooked and golden brown. Remove from skillet and set aside.
- Make the Cheese Sauce: In the same skillet, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned and bubbly. Slowly whisk in the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
- Add Cheese and Seasonings: Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Add chili powder, cumin, salt, pepper, and fresh cilantro, mixing well to combine.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spoon cheese sauce over each piece, allowing it to warm through for a minute. Garnish with additional cilantro if desired, then serve immediately alongside rice, beans, or tortillas.
Notes
- You can substitute the chicken breasts with thighs for a juicier option.
- For a spicier kick, add diced jalapeños to the cheese sauce.
- Use low-fat cheese and milk for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Serve with a side of Mexican rice or warm tortillas for a complete meal.
