Description
This Mexican Chicken with Cheese Sauce is a deliciously easy dish made with seasoned chicken breasts and a creamy, cheesy sauce. The flavorful spices and smooth, rich texture make it an irresistible choice for quick dinners or comforting meals at home.
Ingredients
Scale
- 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
- 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
Instructions
- Season the chicken breasts evenly with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Let them rest while preparing the cheese sauce.
- Heat oil in a skillet over medium-high heat. Sear the chicken breasts until golden and cooked through. Set aside to let the juices redistribute.
- In a small saucepan, melt the butter over medium heat and whisk in the flour until smooth. Cook until the roux turns light golden.
- Gradually whisk in the milk, ensuring no lumps form. Allow the mixture to thicken and then add salt, cayenne pepper, and paprika.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
- Plate the chicken and generously pour the cheese sauce over the top. Garnish with fresh parsley or cilantro.
Notes
For best flavor, let the chicken rest after seasoning and before cooking.
Shredding the cheese by hand enhances the texture and flavor of the sauce.
Feel free to add more spices to the cheese sauce for extra heat.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg