Why Make This Recipe
Mexican Chicken with Cheese Sauce is a delicious dish that combines the juicy flavors of seasoned chicken with a creamy, cheesy sauce. This recipe is perfect for a family dinner, and it’s easy to prepare, making it a great choice for busy weeknights. With its bold spices and rich texture, it’s sure to please everyone at the table. Plus, you can customize it to fit your taste!
How to Make Mexican Chicken with Cheese Sauce
Ingredients
- 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
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt (for sauce)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika (for sauce)
- 1 cup extra sharp cheddar cheese, shredded
Directions
- Start by evenly coating the chicken breasts with the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let it sit to allow the flavors to mix.
- Heat a skillet over medium-high heat and add a small amount of oil. Place the chicken in the hot pan. Sear each side until it is golden brown to lock in the juices. The chicken should be fully cooked but still juicy. Set it aside to rest.
- In a small saucepan, melt the butter over medium heat. Gradually add the flour, whisking constantly until it forms a smooth paste. Cook this roux until it becomes light and golden, releasing a nutty smell.
- Slowly add the milk to the roux while whisking to prevent lumps. As it heats, the mixture will thicken. Add the salt, cayenne pepper, and paprika, stirring to combine. The sauce should be creamy with a hint of spice.
- Remove the saucepan from heat and slowly stir in the shredded cheddar cheese until it melts completely, creating a smooth and rich cheese sauce.
- Plate the chicken and pour the cheese sauce over the top. You can garnish with fresh parsley or cilantro for added color and freshness. Enjoy this delightful dish!
How to Serve Mexican Chicken with Cheese Sauce
Serve Mexican Chicken with Cheese Sauce hot right from the skillet or plate. It pairs wonderfully with rice, tortillas, or a fresh salad. For an added touch, you might want to include some avocado slices or jalapeños for extra flavor.
How to Store Mexican Chicken with Cheese Sauce
If you have any leftovers, allow the chicken and cheese sauce to cool completely. Store them in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. Reheat in the oven or microwave until warmed through.
Tips to Make Mexican Chicken with Cheese Sauce
- Make sure to let the chicken rest after cooking so it remains juicy.
- For the best cheese sauce, shred the cheese by hand instead of buying pre-shredded cheese.
- Don’t rush the roux; cooking it until golden adds great flavor to the sauce.
- Feel free to adjust the spices according to your taste preference. More chili powder can add heat, while less can tone it down.
Variation
You can add vegetables like bell peppers or onions to the chicken while it cooks or include black beans for added texture and flavor. This dish also works well with different proteins, such as shrimp or tofu.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but make sure to thaw them completely before cooking for even seasoning and cooking.
What can I serve with Mexican Chicken with Cheese Sauce?
It goes well with rice, tortillas, steamed vegetables, or a fresh salad.
How can I make it spicier?
Add more crushed red pepper flakes or a dash of hot sauce to the cheese sauce for extra heat.
Mexican Chicken with Cheese Sauce
Ingredients
For the Chicken
- 4 pieces 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
For the Cheese Sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt for sauce
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika for sauce
- 1 cup extra sharp cheddar cheese, shredded
Instructions
Preparation
- Evenly coat the chicken breasts with the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let it sit to allow flavors to mix.
- Heat a skillet over medium-high heat, add a small amount of oil, and sear each side of the chicken until golden brown. Ensure the chicken is fully cooked but still juicy. Set aside to rest.
Making the Sauce
- In a small saucepan, melt the butter over medium heat.
- Gradually add the flour, whisking constantly until it forms a smooth paste. Cook until lightly golden.
- Slowly add milk while whisking to prevent lumps, and allow the mixture to thicken.
- Add salt, cayenne pepper, and paprika, stirring to combine.
- Remove from heat, and stir in the shredded cheddar cheese until melted and creamy.
Serving
- Plate the chicken and pour the cheese sauce over the top. Garnish with fresh parsley or cilantro if desired.
