Description
This Mexican Chicken with Cheese Sauce recipe is a flavorful and cheesy dish that is perfect for a quick and easy weeknight meal. Tender chicken seasoned with a blend of spices and smothered in a creamy cheese sauce – it’s a crowd-pleaser!
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon cayenne pepper (optional)
For Serving:
- 1/4 cup chopped cilantro (optional)
- lime wedges
Instructions
- Pound the Chicken: If needed, pound the chicken to an even thickness. Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice blend over the chicken.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until fully cooked. Transfer to a plate and cover.
- Make the Cheese Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until thickened. Add cheddar and Monterey Jack cheeses, stirring until melted and creamy. Add cayenne pepper if desired.
- Combine and Serve: Return the chicken to the skillet and spoon cheese sauce over the top. Warm for a minute, garnish with cilantro, and serve with lime wedges.
Notes
- Serve over rice, tortillas, or roasted vegetables.
- For a low-carb option, pair with cauliflower rice.
- Chicken thighs can be used for a juicier texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 135 mg
