Can I make Mexican Chicken with Cheese Sauce ahead of time?

Yes, you can cook the chicken and prepare the cheese sauce separately up to 3 days in advance. Store them in airtight containers and reheat gently, adding a little milk to keep the sauce smooth.

What cheese works best for Mexican Chicken with Cheese Sauce?

Cheddar and Monterey Jack melt the best and give the dish its classic Tex-Mex flavor. Queso blanco or Oaxaca cheese can also be used for a milder taste.

How do I keep the cheese sauce from becoming grainy?

Keep the heat low and add cheese gradually while stirring. Avoid boiling the sauce and always use freshly shredded cheese for the smoothest texture.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work very well and are often juicier. They may need slightly longer cooking time, but the flavor pairs perfectly with the cheese sauce.

Mexican Chicken with Cheese Sauce – Ultimate 5-Star Comfort Dinner

Description

Creamy Mexican Chicken with Cheese Sauce made with juicy seasoned chicken and a smooth Tex-Mex cheese sauce. An easy, comforting dinner perfect for busy weeknights.

Ingredients

Scale

1½ pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
1½ cups shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon salt for sauce
¼ teaspoon chili powder for sauce
¼ teaspoon ground cumin for sauce
Fresh cilantro for garnish
Optional diced jalapeños or green chiles

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Instructions

Pat the chicken dry and season evenly with salt, pepper, chili powder, cumin, smoked paprika, and garlic powder
Heat olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked through
Remove chicken from the pan and let it rest before slicing
In a saucepan, melt butter over medium heat and whisk in flour to form a smooth roux
Slowly whisk in warm milk and cook until the sauce thickens
Reduce heat and add shredded cheese gradually, stirring until smooth
Season the cheese sauce with salt, chili powder, and cumin
Slice the chicken and return it to the pan or serving dish
Pour the cheese sauce over the chicken and garnish with fresh cilantro before serving

Notes

Use freshly shredded cheese for the smoothest sauce
Keep heat low when melting cheese to prevent a grainy texture
Chicken thighs can be used instead of breasts for a juicier result
Serve with rice, tortillas, or roasted vegetables

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 6 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 145 mg