Go Back
mexican-chicken-with-cheese-sauce-recipe_feature

Creamy Mexican Chicken with Cheese Sauce: Your New Favorite Weeknight Dinner

This creamy Mexican chicken recipe features tender seasoned chicken breasts smothered in a rich cheese sauce with Tex-Mex flavors. Perfect for busy weeknights, it comes together in under 30 minutes for a restaurant-quality dinner the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup diced green chiles
  • 1/4 teaspoon cumin
  • Salt to taste
  • Cooked rice
  • Fresh cilantro
  • Sliced jalapeños (optional)
  • Sour cream

Method
 

Instructions
  1. Pat the chicken breasts dry and season both sides with chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
  2. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth. Cook for 2-3 minutes until slightly thickened. Reduce heat to low and stir in cheeses until melted and smooth. Add diced green chiles and cumin, stirring until well combined.
  3. Return the cooked chicken to the skillet, spooning the cheese sauce over the top. Simmer for 2-3 minutes to heat through. Serve immediately over rice, garnished with cilantro, jalapeños if desired, and a dollop of sour cream.

Notes

Use room temperature chicken for even cooking, don't overcrowd the pan when cooking chicken, shred your own cheese for smoother sauce, control spice level with mild or hot green chiles, let chicken rest for 5 minutes after cooking for juicier results.