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Easy Mexican Chicken with Cheese Sauce

Ingredients

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For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste

Garnish (optional):

  • Chopped fresh cilantro
  • Sliced jalapeños

Instructions

  • Season and Cook the Chicken:
    • Season the chicken breasts with chili powder, ground cumin, garlic powder, paprika, salt, and pepper.
    • Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
  • Make the Cheese Sauce:
    • In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
    • Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens and starts to bubble.
    • Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
    • Season the sauce with ground cumin, garlic powder, paprika, salt, and pepper to taste.
  • Combine Chicken and Sauce:
    • Slice the cooked chicken breasts into strips or bite-sized pieces.
    • Return the chicken to the skillet with the cheese sauce, stirring to coat the chicken evenly with the sauce.
  • Serve:
    • Serve the Mexican Chicken with Cheese Sauce immediately, garnished with chopped cilantro and sliced jalapeños if desired. It pairs well with rice, tortillas, or a side of vegetables.

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