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Mexican Chicken with Cheese Sauce

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This Mexican Chicken with Cheese Sauce is a bold, flavorful dish featuring juicy, seasoned chicken smothered in a rich, creamy cheese sauce. Made with a smoky blend of chili powder, cumin, and smoked paprika, this dish delivers authentic Mexican-inspired flavors. The homemade cheese sauce, crafted with a blend of cheddar, Monterey Jack, or pepper jack, adds a smooth, melty texture that complements the spiced chicken perfectly.

Whether served with Mexican rice, warm tortillas, or grilled vegetables, this dish is perfect for weeknight dinners, meal prep, or entertaining guests. The customizable spice level allows you to adjust the heat to your preference, making it a favorite for both spice lovers and those who prefer a milder taste.

Ingredients

Scale

For the chicken:

  • 2 boneless, skinless chicken breasts, cut into fillets or strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the cheese sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or pepper jack)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional for spice)

For garnish:

  • 2 tablespoons chopped fresh cilantro
  • 1 small jalapeño, sliced (optional)

Instructions

In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Rub the spice mixture evenly over the chicken.

Heat olive oil in a skillet over medium heat. Cook the chicken for about 5-6 minutes per side until fully cooked. Remove from heat and set aside.

In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about a minute.

Gradually whisk in the milk, stirring constantly until the mixture thickens.

Add shredded cheese, salt, and cayenne pepper. Stir until the cheese is fully melted and the sauce is smooth.

Place the cooked chicken on a serving plate and drizzle with the cheese sauce.

Garnish with chopped cilantro and sliced jalapeños.

Notes

  • For extra juiciness, use chicken thighs instead of chicken breasts.
  • Let the chicken rest for 5 minutes after cooking to lock in moisture.
  • Freshly shred the cheese for the smoothest, creamiest sauce.
  • Reheat the cheese sauce gently and add a splash of milk if it thickens too much.
  • Make it spicy by adding diced jalapeños, extra cayenne, or hot sauce.
  • Store leftovers separately – chicken in an airtight container and cheese sauce in another to maintain texture.

Find it online: https://claradelish.com/mexican-chicken-with-cheese-sauce/