Mexican Chicken with Cheese Sauce
Mexican Chicken with Cheese Sauce is a dish that perfectly blends juicy chicken with a luscious, creamy cheese sauce, making it a standout for any dinner table. The spices create a delightful kick that dances effortlessly with the smoothness of the cheese. If you’re craving something that’s not just flavorful but also fulfilling, then this dish might be the answer.
Table of Contents
When I first made Mexican Chicken with Cheese Sauce, it was one of those evenings where you want something hearty yet quick. The aroma of spices cooking in the kitchen brought everyone running. What I love most about this dish is its simplicity—while impressive enough for a dinner party, it’s still easy enough to whip up on a weeknight. Your friends and family will be asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just 10 minutes with a total cook time of around 40 minutes.
- Irresistible Flavor: The spiced chicken paired with a creamy cheddar sauce makes for a truly mouthwatering experience.
- Eye-Catching Appeal: Each plate looks vibrant and inviting, topped with a drizzle of cheese and a sprinkle of herbs.
- Flexible Serving: Perfect for family dinners, date nights, or casual gatherings.
- Diet-Friendly Options: Easily adaptable for low-carb diets by serving with veggies instead of rice or tortillas.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts: Provides a lean protein base; feel free to use thighs for more richness.
- 1 teaspoon each of chili powder, garlic powder, and onion powder: These spices bring warmth and depth to the flavor profile. Adjust to taste for spiciness.
- 1/2 teaspoon of crushed red pepper flakes: For an extra kick; omit if you prefer milder flavors.
- 1/2 teaspoon of dried oregano: Adds a aromatic hint of earthiness to balance the dish.
- 2 teaspoons of paprika: This gives the chicken a beautiful color and a mild sweetness.
- 1 1/2 teaspoons of ground cumin: Its warm and nutty flavor is essential for that signature Mexican taste.
- 1/2 teaspoon of salt and 1/4 teaspoon of pepper: Essential seasonings to enhance all flavors.
- 2 tablespoons of flour with 2 tablespoons of butter (for roux): This thickens the cheese sauce beautifully and creates a smooth texture.
- 1 cup of milk: Works as the liquid base for the sauce; whole milk will yield the creamiest results.
- 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, 1/4 teaspoon of paprika (for sauce): To ensure the sauce is well-seasoned and has a little kick.
- 1 cup of extra sharp cheddar cheese, shredded by hand: For the best flavor and texture—pre-packaged cheese may not melt as smoothly.
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, and onion powder. Don’t forget to add 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of dried oregano, 2 teaspoons of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Letting the seasoned chicken rest for a few minutes helps the spices infuse fully.
Sear the chicken: Heat a skillet over medium-high heat and add a splash of oil. Once hot, carefully place the chicken breasts into the pan. Sear each side for about 5-7 minutes until a golden crust forms, which locks in those savory juices. The chicken should be cooked through, reaching an internal temperature of 165°F, yet still remain juicy. Afterward, set the chicken aside to rest; this allows the flavors to meld beautifully.
Make the roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in 2 tablespoons of flour while whisking continuously until a smooth paste forms. Keep cooking this roux for 1-2 minutes until it turns a light, golden color, which helps avoid a raw flour taste.
Add milk and seasonings: Gradually whisk in 1 cup of milk, ensuring there are no lumps. As the mixture heats, you’ll notice it start to thicken; this is when you stir in 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/4 teaspoon of paprika. You should now have a creamy sauce with just the right amount of spice.
Incorporate the cheese: Remove the saucepan from heat and slowly add 1 cup of shredded extra sharp cheddar cheese, stirring continuously. The result should be a velvety, melty sauce that envelops the chicken perfectly.
Plate and serve: On each plate, place a chicken breast and generously pour the cheese sauce over it. A sprinkle of fresh parsley or cilantro not only adds vibrant color but also a fresh flavor element. Enjoy the wonderful combination of tender chicken and silky cheese sauce—it’s sure to impress!
Storing & Reheating
To store leftover Mexican Chicken with Cheese Sauce, let it cool down to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it in a well-sealed container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm in a skillet over low heat until heated through. Be aware that the cheese sauce may thicken, so add a splash of milk to help regain its creamy consistency.
Chef’s Helpful Tips
- Avoid overcooking the chicken by keeping an eye on the cooking time; it should be juicy, not dry.
- Always use freshly shredded cheese for the best melting quality and flavor.
- For extra flavor, you can marinate the chicken in the spices for a few hours or overnight.
- If you want it spicier, increase the crushed red pepper flakes or add some diced jalapeños to the sauce.
- Consider serving it with rice, pasta, or chips to soak up that delicious cheese sauce!
- This dish can easily be made ahead—just warm before serving for a stress-free dinner.
Crafted with care, this Mexican Chicken with Cheese Sauce isn’t just a meal; it’s a comforting culinary experience. I encourage you to try it out and infuse your personal touch. Whether it be extra spices or a hint of lime, feel free to experiment and enjoy every moment with your family and friends around the table.
Recipe FAQs
Can I use different types of cheese for this recipe?
Absolutely! While extra sharp cheddar cheese delivers incredible flavor, you can explore alternatives like Monterey Jack or even a Mexican blend for a different taste. Just ensure the cheese you choose melts well for that gooey sauce consistency.
Is this dish suitable for meal prep?
Yes! Mexican Chicken with Cheese Sauce is perfect for meal prep. You can prepare the chicken and cheese sauce ahead of time and store them separately in the fridge. This allows you to enjoy a delicious homemade meal throughout the week.
Can I make this dish ahead of time?
Definitely! You can prepare everything in advance. Simply cook the chicken and make the cheese sauce, then store them in the fridge. When ready to serve, reheat, and you’ll have a delightful meal without fussing around in the kitchen.
What can I serve with this dish?
This dish pairs beautifully with rice, quinoa, or even crunchy tortilla chips. For a lighter option, consider serving it with a side of sautéed vegetables or a fresh salad to balance the richness of the cheese sauce.
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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 brings together juicy chicken breasts and a creamy cheddar cheese sauce infused with spices, making it a simple yet delicious option for a hearty meal that’s sure to please anyone looking for an easy, homemade dish.
Ingredients
- 4 boneless, skinless chicken breasts seasoned with 1 teaspoon each of chili powder, garlic powder, and onion powder.
- 1/2 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of dried oregano
- 2 teaspoons of paprika
- 1 1/2 teaspoons of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of flour with 2 tablespoons of butter to create a roux
- gradually whisk in 1 cup of milk
- incorporating 1/4 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- 1/4 teaspoon of paprika
- 1 cup of extra sharp cheddar cheese, shredded by hand
Instructions
- Evenly coat the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let them rest to meld the flavors.
- Heat a skillet over medium-high heat with a small amount of oil. Sear the chicken breasts until golden and cooked through, then set aside to rest.
- In a saucepan, melt butter over medium heat and whisk in flour to create a roux, cooking until golden and nutty in aroma.
- Gradually whisk in the milk, stirring continuously to prevent lumps. Add salt, cayenne pepper, and paprika, cooking until thickened.
- Remove from heat and slowly stir in shredded cheddar cheese until melted and smooth, creating a velvety sauce.
- Plate the chicken and pour the creamy cheese sauce over each piece. Garnish with fresh parsley or cilantro.
Notes
For more flavor, you can marinate the chicken in spices for a few hours before cooking.
Feel free to customize the spice levels by adjusting the cayenne pepper.
Serve with rice or tortillas to soak up the delicious cheese sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 1g
- Sodium: 764mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 124mg
