Mexican Chicken with Cheese Sauce

“A flavorful and cheesy Mexican-inspired dish with tender chicken smothered in a creamy, spicy cheese sauce. Perfect for a quick and delicious weeknight meal!”

INGREDIENTS:

For the Chicken:

4 boneless, skinless chicken breasts

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

2 tablespoons olive oil

For the Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4 oz) can diced green chiles (optional, for mild heat)

1/4 teaspoon cayenne pepper (optional, for extra spice)

Salt and black pepper, to taste

DIRECTIONS:

Step 1: Season and Cook the Chicken

In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Rub the seasoning mixture evenly over both sides of the chicken breasts.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and set aside.

Step 2: Make the Cheese Sauce

In the same skillet (wipe out excess grease if necessary), melt the  butter over medium heat.

Whisk in the  flour and cook for 1–2 minutes to form a roux.

Gradually pour in the milk, whisking constantly to prevent lumps.

Cook the mixture for 3–4 minutes, or until slightly thickened.

Stir in the cheddar cheese, Monterey Jack cheese, green chiles, cayenne pepper, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.

Step 3: Combine and Serve

Return the cooked chicken breasts to the skillet and spoon the cheese sauce over them.

Let the chicken simmer in the sauce for 2–3 minutes to soak up the flavors.

Step 4: Garnish and Serve

Garnish with chopped cilantro or sliced jalapeños, if desired.

Serve hot with rice, beans, tortillas, or a fresh side salad.