Mexican Chicken with Cheese Sauce Recipe

I absolutely love how this Mexican Chicken with Cheese Sauce Recipe brings together bold flavors and creamy comfort in one dish. The chicken is perfectly spiced with a mix of chili powder, cumin, and paprika that gives it that authentic Mexican flair, while the luscious cheese sauce takes everything to the next level. Whenever I make this for family dinners or casual get-togethers, it becomes an instant favorite because it s both satisfying and straightforward.

What makes this recipe really stand out is how versatile it is-you can whip it up on a busy weeknight or dress it up for a weekend feast. Once you try this Mexican Chicken with Cheese Sauce Recipe, you ll find it s a dependable crowd-pleaser that pairs beautifully with simple sides like rice or fresh tortillas. Plus, the cheese sauce has this magical way of doubling as a dip, so it s basically a two-for-one delight.

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Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that work perfectly together to build layers of flavor. When shopping, try to get fresh spices for the best aroma, and a good quality extra sharp cheddar cheese really makes a difference in the sauce.

• Boneless skinless chicken breasts: Pick evenly sized pieces for uniform cooking.
• Chili powder: Adds that signature smoky heat essential to Mexican dishes.
• Garlic powder: Brings a warm, savory depth.
• Onion powder: Rounds out the seasoning mix nicely.
• Crushed red pepper flakes: Use sparingly if you want less heat.
• Dried oregano: Offers a subtle herbaceous note typical in Mexican cuisine.
• Paprika: Adds color and a sweet smokiness.
• Ground cumin: Must-have for that earthy warmth.
• Salt and pepper: Essential to bring all the spices together.
• Flour: Used to thicken the cheese sauce perfectly.
• Butter: Provides a rich base for the sauce.
• Milk: Use whole milk for a creamier texture.
• Cayenne pepper: Gives a subtle kick to the cheese sauce.
• Extra sharp cheddar cheese: Sharpness here really enhances the sauce s flavor.

Variations

One of my favorite things about this Mexican Chicken with Cheese Sauce Recipe is how easy it is to tweak for your taste buds or dietary needs. I encourage you to make it your own by experimenting with different cheeses or adding your favorite fresh herbs.

• Variation: For a smoky depth, I like substituting smoked gouda for cheddar-it’s been a hit with guests!
• Spicy Kick: Add extra crushed red pepper flakes or hot sauce to the cheese sauce if you like it fiery.
• Vegetarian Version: Swap chicken for grilled portobello mushrooms or cauliflower steaks and keep the sauce just as is.
• Low Carb: Serve the chicken and cheese sauce over sautéed zucchini noodles or cauliflower rice instead of plain rice.

How to Make Mexican Chicken with Cheese Sauce Recipe

Step 1: Season the Chicken to Perfection

Start by mixing chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper in a small bowl. Then, rub this spice blend generously on both sides of your chicken breasts. I like to let the chicken sit with the rub for 10-15 minutes if I have time-it really pumps up the flavor.

Step 2: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Cook the chicken for about 6-7 minutes per side, checking that the internal temperature hits 165°F for safety and juiciness. Avoid overcooking-it s tempting to leave it on longer, but that dries it out fast. Once done, set it aside and let it rest while you whip up the cheese sauce.

Step 3: Make the Creamy Cheese Sauce

In a saucepan over medium heat, melt butter and whisk in flour. Cook this roux for about 1-2 minutes-you’ll see it start to bubble gently; this step removes the raw flour taste. Slowly add milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens and is hot but not boiling. Then, gradually stir in shredded extra sharp cheddar cheese until smooth and creamy.

Finish the sauce by stirring in paprika, cayenne pepper, and a pinch of salt to balance the flavors. Taste it-this is when you adjust seasoning to your preference. Pour this luscious sauce right over your grilled chicken and get ready for the best bite of the day.

How to Serve Mexican Chicken with Cheese Sauce Recipe

Garnishes

I love topping this dish with fresh chopped cilantro and a squeeze of lime-these bright elements cut through the richness of the cheese sauce beautifully. Sometimes I add diced avocado or thin slices of pickled jalapeños for extra creaminess and a little tangy heat. A dollop of sour cream is always a welcome addition, too.

Side Dishes

My go-to sides for this Mexican Chicken with Cheese Sauce Recipe are fluffy Mexican rice or warm corn tortillas to soak up all that cheesy goodness. Roasted veggies like zucchini or bell peppers also pair well, adding a fresh, crunchy contrast. For a lighter option, a crisp green salad with avocado and a lime vinaigrette is outstanding.

Creative Ways to Present

For special occasions, I’ve served the chicken sliced over a bed of cilantro-lime rice, drizzled the cheese sauce artistically, and sprinkled with fresh pomegranate seeds for a pop of color. Another fun idea is to build individual Mexican Chicken with Cheese Sauce tacos using small tortillas, topped with crunchy cabbage slaw and a sprinkle of queso fresco. It really turns dinner into a festive event!

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover chicken and cheese sauce separately in airtight containers keeps the flavors fresh. The chicken stays juicy, and the cheese sauce maintains its creaminess without getting rubbery. Just pop both in the fridge and enjoy within 3-4 days for best taste.

Freezing

Freezing this dish works well if you’re careful. Freeze the cooked chicken breasts individually wrapped and the cheese sauce in a separate airtight container. Keep in mind, the sauce might thicken a bit when thawed, so stirring in a splash of milk when reheating helps bring back that smooth texture.

Reheating

To reheat, gently warm the chicken in the oven or microwave until heated through. Warm the cheese sauce on low heat on the stove, stirring frequently; adding a splash of milk helps make it creamy again. Pour the sauce over the chicken right before serving for that fresh-from-the-kitchen feel.

FAQs

Final Thoughts

This Mexican Chicken with Cheese Sauce Recipe is truly a keeper in my recipe box. I love how it balances spicy, smoky, and creamy flavors so effortlessly, making dinner something everyone looks forward to. If you want an easy yet impressive dish that feels special even on a busy night, give this a try-I m sure it ll become one of your favorites, just like it did for me.

Mexican Chicken with Cheese Sauce Recipe

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• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

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Description

This Mexican Chicken with Cheese Sauce recipe features perfectly seasoned and grilled chicken breasts topped with a creamy, spicy cheddar cheese sauce. It’s a flavorful, comforting dish that’s easy to prepare and pairs wonderfully with plain or Mexican rice.

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Ingredients

Units USM Scale 1x2x3x

Chicken:

• 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 pepper

Cheese Sauce:

• 2 tablespoons flour
• 2 tablespoons butter
• 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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Instructions

1. Season the Chicken: In a small bowl, mix together chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub this seasoning blend evenly onto both sides of the chicken breasts to ensure they are fully flavored.
2. Grill the Chicken: Preheat your grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C), signaling they are fully cooked. Once done, remove the chicken from the grill and set aside to rest.
3. Prepare the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes until the mixture starts to bubble slightly, creating a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Heat the mixture until hot but not boiling.
4. Incorporate Cheese and Spices: Slowly whisk in the shredded extra sharp cheddar cheese until fully melted and smooth. Stir in paprika and cayenne pepper for added flavor and a mild kick. Taste and add salt if necessary to balance the seasoning.
5. Serve: Pour the creamy cheese sauce generously over the grilled chicken breasts. Serve immediately, ideally accompanied by plain or Mexican rice for a complete meal.

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Notes

• This dish pairs well with plain rice or our Perfect Mexican Rice for a classic Mexican-inspired meal.
• The cheese sauce doubles as a delicious dip for tortilla chips, making it a versatile addition to your appetizer lineup.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 120mg