Can I bake the chicken instead of cooking it on a pan?

Yes, you can bake the chicken if that’s easier for you. Bake it at 400°F until it reaches an internal temperature of 165°F, then let it rest before adding the cheese sauce. Keep in mind that baking won’t give you the same lightly charred flavor as a hot pan, but the dish will still turn out tender and flavorful.

Why did my cheese sauce turn grainy or thick?

This usually means the heat was too high when the cheese was added. Cheese melts best into hot milk that isn’t boiling, so slow things down and lower the heat. If the sauce tightens up, a small splash of warm milk and gentle whisking can smooth it out.

Can I make the cheese sauce ahead of time?

You can, but it’s best made fresh. If you prepare it ahead, store it covered in the refrigerator and reheat it slowly over low heat, stirring often. Add a little milk as it warms to bring it back to a pourable texture.

Is Mexican chicken with cheese sauce supposed to be spicy?

No, this dish is more seasoned than spicy. The chili powder and cumin add warmth and depth, not heat. If you prefer more spice, you can increase the crushed red pepper or cayenne slightly, but the base recipe is meant to be family-friendly.

Ultimate Mexican Chicken With Cheese Sauce (Easy Comfort)

Description

Mexican chicken with cheese sauce made with boldly seasoned chicken breasts and a smooth cheddar cheese sauce. A cozy, dependable comfort dinner that works for busy weeknights.

Ingredients

Scale

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 black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt (for sauce)
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup extra sharp cheddar cheese, shredded

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Instructions

Mix all chicken seasonings and coat both sides of the chicken breasts evenly.
Heat a grill pan or skillet over medium-high heat until hot and sizzling.
Cook the chicken until well-browned and cooked through, reaching 165°F internally, then remove and let rest.
In a saucepan over medium heat, melt the butter and whisk in the flour until bubbling gently.
Slowly whisk in the milk and cook until hot and slightly thickened, without boiling.
Reduce heat and add the shredded cheddar gradually, whisking until smooth.
Stir in paprika and cayenne, adjust salt if needed, and serve the sauce hot over the rested chicken.

Notes

Serve over plain rice or Mexican-style rice for a complete meal.
The cheese sauce can also be used as a dip for chips.
Reheat sauce gently with a splash of milk if it thickens.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling, Stovetop
Cuisine: Mexican-Inspired American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 546
Sugar: 1
Sodium: 1744
Fat: 31
Saturated Fat: 17
Unsaturated Fat: 11
Trans Fat: 1
Carbohydrates: 11
Fiber: 2
Protein: 54
Cholesterol: 178