Mexican Chicken with Cheese Sauce Recipe

If you re craving something that feels like a fiesta in your mouth but comes together quickly, this Mexican Chicken with Cheese Sauce Recipe is right up your alley. I absolutely love how the smoky spices blend perfectly with a creamy, cheesy sauce that just elevates the chicken to a whole new level of comfort food. Whether you’re making dinner for busy weeknights or want to impress guests without the fuss, this recipe hits the spot every time.

When I first tried this dish, I was blown away by how simple ingredients could create such bold flavors. The seasoning mix on the chicken is like a little magic dust, and pairing it with that velvety cheese sauce makes it truly irresistible. You ll find that it s a great way to add a Mexican twist to your usual meals while keeping things family-friendly and approachable.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to create a dish that feels really special but uses staples you likely already have or can easily find. The spice mix brings warmth and depth, while the cheese sauce adds that luscious, melty texture everyone loves.

• Boneless skinless chicken breasts: Look for even-sized breasts to ensure they cook evenly; pounding them slightly can help if some are thicker.
• Chili powder: Adds a smoky, earthy base flavor-fresh is best, but store-bought works fine too.
• Garlic powder: For that savory punch without having to peel or mince fresh.
• Onion powder: Rounds out the seasoning mix with a subtle sweetness.
• Crushed red pepper flakes: Gives a gentle heat that you can adjust up or down based on your spice tolerance.
• Dried oregano: A classic Mexican herb that adds a bit of herbal brightness.
• Paprika: Use smoked paprika if you want a deeper, smoky flavor; otherwise, sweet paprika works great.
• Ground cumin: The earthy, warm spice that s key in Mexican cooking.
• Salt and pepper: Essential for seasoning and balancing flavors.
• Flour and butter: These create the roux base for the cheese sauce to thicken perfectly.
• Milk: Whole milk yields the creamiest sauce, but you can swap with 2% if needed.
• Extra sharp cheddar cheese: I love using sharp cheddar because it melts well and gives a tangy, rich depth to the sauce.
• Cayenne pepper and paprika (for sauce): These add a subtle kick to the cheese sauce-don t skip if you like a little heat!

Variations

I love making this recipe my own depending on what we have in the fridge or the occasion. Don t be afraid to tweak it-you ll find it very forgiving and perfect for personalization.

• Use chicken thighs instead of breasts: We re talking juicier, more flavorful meat, especially if you like a bit more richness.
• Make it vegetarian: Swap chicken for roasted cauliflower or sautéed mushrooms and pour that cheese sauce all over-it s just as satisfying.
• Add fresh jalapeños: If you want to dial up the heat, fresh jalapeño slices mixed into the sauce or on top add a lovely fresh spice.
• Try different cheeses: Monterey Jack or even a mix with queso fresco can bring new dimensions to the sauce.

How to Make Mexican Chicken with Cheese Sauce Recipe

Step 1: Season and Prepare Your Chicken

First things first, mix together all those aromatic spices-chili powder, garlic and onion powders, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper. Rub this mixture evenly over both sides of each chicken breast. This step truly builds the foundation of flavor, so don t skimp! If your chicken breasts are uneven in thickness, hit them gently with a meat mallet to ensure they ll cook evenly and stay juicy.

Step 2: Cook the Chicken to Perfection

Grill the chicken over medium heat, about 6-7 minutes per side depending on thickness, until the internal temperature reaches 165°F. I love using my grill pan when the weather s not cooperating. You want nice grill marks and a bit of char for extra smoky flavor, but avoid overcooking since dry chicken is the enemy here! Once done, set it aside and let it rest for a few minutes to keep all the juices locked in.

Step 3: Whip Up That Creamy Cheese Sauce

In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Keep whisking until it bubbles gently and smells a bit nutty, about 1-2 minutes-that s your cue! Slowly pour in the milk, whisking constantly to avoid lumps. Heat the mixture until it s hot but not boiling, then gradually add the shredded sharp cheddar cheese, stirring until silky smooth. Finally, stir in the paprika, cayenne pepper, and a pinch of salt if you need it. This sauce is the star of the show, so taste as you go!

Step 4: Serve It Up and Enjoy

Place the grilled chicken on plates and generously spoon the luscious cheese sauce over the top. Trust me, your family or guests will marvel at how that combination tastes like it took hours to make, when really it s simple and straightforward. Pair it with some rice or warm tortillas to grab every last bit of sauce.

How to Serve Mexican Chicken with Cheese Sauce Recipe

Garnishes

I love topping this with fresh chopped cilantro and a squeeze of lime to cut through the richness. Sometimes I throw on sliced green onions or a dollop of sour cream if I want an extra creamy touch. These simple garnishes add freshness and brighten every bite.

Side Dishes

My go-to sides are plain white rice or the classic Perfect Mexican Rice to soak up all that cheesy sauce. A crisp side salad or some roasted veggies balance the meal wonderfully. And if you re feeling festive, warm corn or flour tortillas are fantastic for sopping up every last drop.

Creative Ways to Present

For a special occasion, I like to slice the chicken and fan it out on a platter, drizzle the cheese sauce artistically, and sprinkle on pomegranate seeds for a pop of color and sweetness. Serving it family-style with colorful bowls of toppings turns dinner into a fun interactive experience. It s all about making it feel vibrant and festive!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and cheese sauce separately in airtight containers in the fridge. This keeps the chicken from soaking in too much moisture and the sauce stays nice and creamy. They last about 3-4 days, which is perfect for easy lunches or quick dinners.

Freezing

If you want to freeze, freeze the chicken by itself wrapped tightly, and freeze the cheese sauce in a separate freezer-safe container. When reheating, thaw overnight in the fridge for best texture. I find freezing the sauce works well, but it might separate slightly-just whisk it well when reheating.

Reheating

Reheat chicken gently in the oven or microwave to avoid drying it out. Warm the cheese sauce on the stove over low heat, stirring constantly, to bring back its creamy texture. Sometimes I add a splash of milk to loosen it up if it s thickened too much in the fridge.

FAQs

Final Thoughts

Making this Mexican Chicken with Cheese Sauce Recipe always feels like a little celebration in my kitchen. It s that perfect balance of flavors and textures that makes you want to go back for seconds-and maybe thirds. I hope you enjoy making it as much as I do, and that it becomes a reliable go-to for your family dinners or anytime you want to treat yourself. Give it a try, and let me know how it turns out!

Mexican Chicken with Cheese Sauce Recipe

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• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

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Description

This Mexican Chicken with Cheese Sauce recipe features perfectly seasoned and grilled chicken breasts topped with a rich and creamy sharp cheddar cheese sauce. Ideal for a flavorful and satisfying meal, this dish pairs beautifully with rice or can double as a dip for chips.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cheese Sauce

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 cup extra sharp cheddar cheese, shredded

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Instructions

1. Season the Chicken: In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts to coat thoroughly.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the seasoned chicken breasts until fully cooked, reaching an internal temperature of 165°F (74°C), about 6–8 minutes per side depending on thickness. Once done, remove from the grill and set aside to rest.
3. Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture starts to bubble slightly and turn a light golden color, about 1-2 minutes.
4. Add Milk: Gradually pour in the milk while whisking continuously to avoid lumps. Continue to heat the mixture until it is hot but not boiling and has thickened slightly.
5. Melt the Cheese: Slowly add the shredded sharp cheddar cheese to the saucepan, whisking continuously until the cheese is completely melted and the sauce is smooth.
6. Season the Sauce: Stir in the paprika, cayenne pepper, and salt to taste. Mix well to combine all flavors evenly.
7. Serve: Pour the warm cheese sauce over the grilled chicken breasts and serve immediately.

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Notes

• This dish pairs wonderfully with plain rice or a flavorful Mexican rice to complete the meal.
• The cheese sauce can also be used as a delicious dip for tortilla chips, making it versatile for appetizers.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 120mg