Mexican Chicken with Cheese Sauce Recipe
Weeknight Comfort Mexican.
Tender, seasoned chicken smothered in a rich, creamy homemade cheese sauce. The ultimate weeknight comfort food.
I first stumbled upon this recipe on a gray, drizzly afternoon. I had chicken breasts in the fridge and a serious craving for something cheesy and satisfying. Without a real plan, I just started pulling out spices that felt warm and familiar—cumin, a little chili powder. The cheese sauce came next, a quiet experiment on the stovetop. When I poured it over the chicken, it was one of those small, perfect kitchen moments. It’s not a fussy dish, and I think that’s why I love it. It’s just pure, simple comfort, made in one pan.
Why This Recipe Feels So Good
- •It's a one-skillet meal, which means cleanup is a breeze.
- •The homemade cheese sauce is so much better than anything from a jar.
- •It's ready in about 40 minutes, perfect for a busy night.
- •The flavors are comforting and feel like a special treat.
- •It's incredibly versatile—great over rice, potatoes, or even veggies.
Oh my goodness, this was a huge hit! My entire family cleaned their plates, and my husband asked if I could make it again next week. The cheese sauce is just incredible—so much better than any store-bought kind. This is officially in our dinner rotation.
Essential Ingredient Guide
- Chicken Breasts: Pounding the chicken to an even thickness is a small step that makes a huge difference. It helps the chicken cook evenly so it stays tender and juicy. You could also use chicken thighs if you prefer.
- Shredded Cheese: I really recommend shredding your own cheese from a block. Pre-shredded cheeses have anti-caking agents that can make your sauce a bit grainy. A mix of Monterey Jack for meltiness and cheddar for flavor is just lovely.
- Green Chiles: A small can of diced green chiles adds a gentle, tangy warmth without being too spicy. It really brightens up the rich cheese sauce. Just drain them before adding.
Complete Cooking Process
- First, get your spices together in a little bowl. It just makes things feel calmer.
- Pat the chicken dry—this helps it get a nice golden color in the pan.
- Season it well. Don't be shy.
- Cook the chicken until it's cooked through, then let it rest on a plate while you make the sauce.
- Using the same skillet (all those browned bits have so much flavor!), melt your butter.
- Whisk in the flour to make a simple roux. Let it cook for a minute.
- Slowly, slowly whisk in the milk and cream. This is the key to a smooth sauce.
- Once it's thick, take it off the heat to add the cheese. This prevents it from getting oily.
- Stir until it's perfectly smooth, then add your green chiles.
- Place the rested chicken back into the skillet.
- Spoon that glorious cheese sauce all over the top.
- Let it all hang out on low heat for a minute to warm through.
- Serve it right away, while everything is warm and wonderful.
A Few Questions You Might Have
→Can I make this spicier?
Of course! You can add more cayenne pepper to the sauce, use a 'hot' variety of canned green chiles, or top the finished dish with fresh sliced jalapeños.
→What should I serve with this?
It's beautiful served over fluffy white or Spanish rice to soak up the sauce. A simple side of black beans or a fresh green salad would be perfect to complete the meal.
→Can I use a different kind of cheese?
Absolutely. Pepper Jack would be great for extra spice, or a simple sharp cheddar would be delicious. As long as it's a good melting cheese, it will work.
→How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce needs to be thinned out a bit.
Mexican Chicken with Cheese Sauce Recipe
Mexican chicken with creamy cheese sauce is a delicious dinner. Easy to make, it's perfect for a weeknight meal. Try this recipe!
Timing
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
- 021 tbsp olive oil
- 031 tsp chili powder
- 041 tsp cumin
- 051/2 tsp garlic powder
- 061/2 tsp onion powder
- 071/2 tsp smoked paprika
- 081/2 tsp salt
- 091/4 tsp black pepper
For the Cheese Sauce
- 012 tbsp butter
- 022 tbsp all-purpose flour (or gluten-free alternative)
- 031 cup whole milk
- 041/2 cup heavy cream
- 051 1/2 cups shredded cheese (a mix of Monterey Jack and sharp cheddar is nice)
- 061/4 cup diced green chiles, canned
- 07A pinch of cayenne pepper (optional)
- 08Salt to taste
For Garnish (Optional)
- 01Fresh cilantro, chopped
- 02Sliced jalapeños
- 03Diced tomatoes
Instructions
In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Pat the chicken breasts dry and season them generously on both sides with the spice mixture.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Reduce the heat to medium. In the same skillet, melt the butter. Whisk in the flour and cook for about a minute, until it forms a paste. This is your roux.
Slowly pour in the milk while whisking constantly to avoid lumps. Once smooth, whisk in the heavy cream. Let the mixture simmer gently for 2-3 minutes until it starts to thicken.
Remove the skillet from the heat. Gradually stir in the shredded cheese, a handful at a time, until it's completely melted and the sauce is smooth. Don't let it boil after adding the cheese.
Stir in the diced green chiles and a pinch of cayenne if you like a little warmth. Season with salt to taste.
Return the cooked chicken to the skillet, spooning the cheese sauce over the top to coat each piece.
Let it all warm through for a minute or two over low heat. Serve immediately, garnished with fresh cilantro, tomatoes, or jalapeños if you wish.
Notes & Tips
- 1Feel free to add sautéed onions and bell peppers for extra flavor and veggies. Cook them after the chicken and before making the sauce.
- 2If your sauce seems too thick, you can always whisk in another splash of milk until it reaches your desired consistency.
Tools You'll Need
- •Shred your own cheese. It truly makes a difference in creating a smooth, non-grainy sauce.
- •Take the pan off the heat before adding the cheese. This is the secret to preventing a broken or oily sauce.
- •Don't overcook the chicken. Cook it just until it's done, so it stays tender and juicy.
- •Whisk constantly when adding the milk to the roux to ensure a lump-free sauce.