Name: Mexican Chicken with Creamy Cheddar Cheese Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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 flour; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 cup extra sharp cheddar cheese, shredded

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Introduction

This Mexican Chicken with Cheese Sauce is a flavorful and comforting dish that combines tender, seasoned chicken breasts with a creamy, spicy cheddar sauce. It’s perfect for a weeknight dinner when you want something both simple and satisfying.

A black plate holds a bed of light brown cooked rice as the first layer, with a thick piece of grilled chicken breast on top, showing some dark brown char marks on its golden surface. The chicken is sliced into four pieces and is generously covered with a creamy, smooth light yellow sauce. Green chopped herbs are sprinkled over the sauce, adding contrast. The whole dish sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, plus 1/4 teaspoon for sauce
1/4 teaspoon pepper
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/8 teaspoon cayenne pepper
1 cup extra sharp cheddar cheese, shredded

Instructions

Step 1: In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, 2 teaspoons paprika, cumin, 1/2 teaspoon salt, and pepper. Evenly coat the chicken breasts with this spice mixture. Let the chicken rest to allow the flavors to meld.
Step 2: Heat a skillet over medium-high heat with a small amount of oil. Once hot, add the chicken breasts and sear each side until a golden crust forms and the chicken is cooked through but still juicy. Remove chicken from the pan and set aside to rest.
Step 3: In a small saucepan, melt butter over medium heat. Slowly whisk in the flour, stirring continuously until a smooth roux forms. Cook until it turns a light golden color and smells nutty.
Step 4: Gradually whisk in the milk to avoid lumps. As the sauce thickens, add 1/4 teaspoon salt, cayenne pepper, and 1/4 teaspoon paprika. Stir well to combine.
Step 5: Remove the sauce from heat and slowly stir in the shredded cheddar cheese until fully melted and smooth.
Step 6: Plate the chicken breasts and generously pour the cheese sauce over each piece. Optionally, garnish with fresh parsley or cilantro before serving.

Tips & Variations

For a milder sauce, reduce or omit the cayenne pepper and crushed red pepper flakes.
Shredding the cheese by hand ensures a better texture and faster melting than pre-shredded cheese.
Add diced jalapeños or a squeeze of lime for extra flavor and brightness.
Serve with warm tortillas or rice for a complete meal.

Storage

Store leftover chicken and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave to retain moisture. Warm the cheese sauce slowly on low heat while stirring to prevent separation before serving.

How to Serve

The image shows a white plate with a bed of light tan cooked rice spread out as the base layer. On top of the rice, there is a thick piece of grilled chicken breast sliced into five pieces, showing a light brown color with grill marks and slightly charred edges. The chicken is covered with a creamy pale yellow cheese sauce that drips down the sides. Sprinkled over the cheese are small bits of shredded darker yellow cheese and chopped green herbs, adding a fresh contrast in color. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute the extra sharp cheddar with Monterey Jack, Pepper Jack, or a mild cheddar for a different flavor profile. Just make sure the cheese melts well for a smooth sauce.

How can I tell when the chicken is fully cooked?

The chicken is done when it is no longer pink in the center and reaches an internal temperature of 165°F (74°C). Searing it to a golden brown crust helps lock in juices and flavor.