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Mexican chicken with cheese sauce served with rice and vegetables

Mexican Chicken with Cheese Sauce

Tender chicken breasts seasoned with bold Mexican spices and smothered in a creamy, spicy cheddar cheese sauce. Ready in 30 minutes with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

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 Hungarian or Spanish preferred
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt for chicken
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk whole milk preferred
  • 1/4 teaspoon salt for sauce
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika for sauce
  • 1 cup extra sharp cheddar cheese freshly shredded
  • 1 tablespoon cooking oil for searing

Equipment

  • large skillet
  • small saucepan
  • whisk
  • meat thermometer

Method
 

  1. Combine all spices (chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper) in a small bowl. Coat chicken breasts evenly with the spice mixture and let rest for 10 minutes.
  2. Heat oil in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.
  3. In a small saucepan over medium heat, melt butter. Whisk in flour to create a smooth paste (roux) and cook for 2 minutes, stirring constantly, until light golden.
  4. Gradually add milk to the roux while whisking continuously to prevent lumps. Cook until sauce begins to thicken, about 3-4 minutes.
  5. Remove saucepan from heat. Add shredded cheddar cheese, salt, cayenne pepper, and paprika. Stir continuously until cheese is completely melted and sauce is smooth.
  6. Slice rested chicken on the diagonal, arrange on plates, and generously pour cheese sauce over each piece. Garnish with fresh cilantro or parsley if desired.

Notes

For best results, use freshly shredded cheese rather than pre-shredded. If sauce becomes too thick, add milk a tablespoon at a time. Store leftovers separately in airtight containers for up to 3 days. Reheat gently in oven at 350°F covered with foil.
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