This Mexican Chicken with Cheese Sauce recipe transforms ordinary chicken breasts into a flavorful and comforting meal. Imagine tender, juicy chicken, seasoned with a vibrant blend of spices, smothered in a creamy, cheesy sauce infused with a hint of chili and cumin. It’s a fiesta in your mouth!
Why you will love this recipe:
- Quick and Easy: This recipe is incredibly simple to make, perfect for busy weeknights. It comes together in under an hour, from prep to table.
- Flavorful and Delicious: The combination of spices and creamy cheese sauce creates a taste explosion that will leave you wanting more. It’s a guaranteed crowd-pleaser.
- Versatile: You can easily customize this recipe to your liking. Add your favorite toppings, serve it with different sides, or adjust the spice level to suit your taste.
- Comfort Food: This dish is the ultimate comfort food – warm, cheesy, and satisfying. It’s perfect for a cozy night in.
- Family-Friendly: Even picky eaters will love this cheesy chicken dish. It’s a great way to introduce them to new flavors without overwhelming them.
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2% milk work best, but you can also use skim milk for a lighter option)
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack, or even pepper jack for a spicy kick)
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- Pinch of salt and pepper (to taste)
Optional toppings:
- Fresh cilantro, chopped
- Diced jalapeños or green chilies (for extra heat)
- Sliced avocado or diced tomatoes (for freshness and color)
- Sour cream or Greek yogurt (for a tangy element)
- Green onions, sliced (for a mild onion flavor)
Preparation:
Step 1: Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them to brown nicely in the skillet. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure all the spices are evenly distributed.
Step 2: Season the Chicken: Rub the spice mixture all over the chicken breasts, making sure to coat them evenly on all sides. This will infuse the chicken with flavor and create a delicious crust when seared.
Step 3: Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken to ensure a good sear. Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches.
Step 4: Cook the Chicken: Sear the chicken for 5-6 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer. This ensures that the chicken is cooked safely and is juicy and tender. Remove the cooked chicken from the skillet and set aside to keep warm. You can tent it with foil to prevent it from drying out.
Step 5: Make the Cheese Sauce: In the same skillet (no need to clean it!), melt the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the cheese sauce. Be careful not to burn the flour.
Step 6: Thicken the Sauce: Slowly pour in the milk, whisking constantly to avoid lumps. Continue whisking and cooking until the sauce thickens, about 3-4 minutes. The sauce should be smooth and creamy.
Step 7: Add Cheese and Spices: Lower the heat to low and stir in the shredded cheddar cheese (or cheese blend), chili powder, cumin, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste the sauce and adjust the seasonings as needed.
Step 8: Combine and Serve: Return the cooked chicken breasts to the skillet, nestling them in the cheese sauce. Spoon the cheese sauce over the top of the chicken, making sure to coat each breast evenly. Garnish with your favorite toppings, such as fresh cilantro, diced jalapeños, sliced avocado, or diced tomatoes.
COOKING Rating: Easy
Serving Suggestions:
- Serve with rice and beans for a complete Mexican-inspired meal.
- Serve with a side of roasted vegetables, such as broccoli, bell peppers, or zucchini.
- Serve with a fresh salad for a lighter meal.
- Shred the chicken and use it to make tacos, burritos, or quesadillas.
- Serve over mashed potatoes or pasta for a comforting meal.
- Serve with a side of cornbread or biscuits.
Tips:
- For extra flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking.
- If you don’t have smoked paprika, you can use regular paprika instead.
- For a spicier cheese sauce, add a pinch of cayenne pepper or a dash of hot sauce.
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the cheese sauce is too thin, cook it for a few more minutes, stirring constantly, until it thickens.
- To save time, you can use pre-shredded cheese.
- Be careful not to overcook the chicken, or it will become dry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or in a skillet over medium heat.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information: (per serving, approximate)
Calories: 450-550 (depending on toppings and serving size) Protein: 40-50 grams Sodium: 500-700mg
Conclusion:
This Mexican Chicken with Cheese Sauce is a guaranteed winner. It’s quick, easy, flavorful, and versatile. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a party, this recipe is sure to impress. The combination of tender, spiced chicken and creamy, cheesy sauce is simply irresistible. Don’t be afraid to experiment with different toppings and sides to create your own unique version of this delicious dish. Enjoy!
Question and Answers:
Q1: Can I use different types of cheese in the cheese sauce?
A: Absolutely! Feel free to experiment with different types of cheese to create your own custom flavor. Monterey Jack, pepper jack, Colby jack, or even a Mexican cheese blend would all work well. Just make sure the cheese melts smoothly and doesn’t separate when heated.
Q2: Can I make this recipe ahead of time?
A: While it’s best served fresh, you can prepare some components ahead of time. You can season the chicken and store it in the refrigerator for up to 24 hours. You can also make the cheese sauce ahead of time and reheat it gently over low heat, stirring occasionally, until smooth. However, I recommend cooking the chicken and assembling the dish just before serving for the best results.
Q3: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. You may need to adjust the cooking time slightly, depending on the thickness of the thighs.
Q4: Can I add vegetables to this dish?
A: Absolutely! Feel free to add your favorite vegetables to the skillet while the chicken is cooking. Diced onions, bell peppers, corn, or black beans would all be great additions.
Q5: Can I freeze leftovers?
A: While you can freeze leftovers, the texture of the cheese sauce may change slightly after thawing. The sauce may become a bit grainy. To minimize this, freeze the chicken and sauce separately. When reheating, reheat the chicken and sauce separately and then combine them just before serving.
