Description
This Mexican Chicken with Cheese Sauce is a flavorful and comforting dish featuring tender, seasoned chicken breasts cooked to perfection and topped with a rich, creamy cheddar cheese sauce infused with green chiles. Garnished with fresh cilantro, jalapeños, and diced tomatoes, it offers a delightful blend of classic Mexican spices and creamy cheesiness, perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green chiles
Garnish
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Season the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture all over the boneless, skinless chicken breasts to evenly coat the meat.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook until they are browned on both sides and cooked through, approximately 6-7 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Make the Roux: In the same skillet, reduce heat to medium and melt the butter. Once melted, whisk in the all-purpose flour until the mixture forms a smooth paste, cooking for about 1 minute to remove the raw flour taste.
- Add Milk and Thicken Sauce: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking and cooking the sauce until it thickens to a creamy consistency, about 3-4 minutes.
- Add Cheese and Chiles: Stir in the shredded cheddar cheese and chopped green chiles. Continue stirring until the cheese has fully melted and the sauce is smooth.
- Season the Cheese Sauce: Taste the sauce and add salt and pepper as needed to enhance the flavors.
- Serve: Place the cooked chicken breasts on plates and generously pour the cheese sauce over the top. Garnish with freshly chopped cilantro, sliced jalapeños, and diced tomatoes for a fresh and spicy finish.
Notes
- You can substitute whole milk with 2% milk, but using whole milk will yield a creamier sauce.
- Adjust the amount of jalapeños to control the level of heat in the dish.
- For a thicker sauce, simmer it longer or add an extra teaspoon of flour when making the roux.
- This dish pairs well with rice, tortillas, or a side salad.
- Leftover chicken can be sliced and used in tacos or burritos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
