This Mexican Chicken with Cheese Sauce is a comforting and flavorful dish that brings the zest of Mexican spices to your dinner table. Tender chicken breasts are seasoned with a blend of chili powder, cumin, and paprika, then seared to perfection. They’re smothered in a creamy cheese sauce made from cheddar and Monterey Jack cheeses, infused with diced green chilies for an extra kick.
For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Salt and pepper, to taste
For the Cheese Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup diced green chilies (canned or fresh)
Fresh cilantro, chopped (for garnish)
Preheat oven to 375°F (190°C).
In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub this seasoning mix evenly over both sides of the chicken breasts.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown. Remove from heat.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk and cook, stirring constantly, until the sauce thickens.
Stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Mix in diced green chilies.
Pour cheese sauce over the seared chicken in the skillet.
Transfer skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
Garnish with chopped cilantro before serving.
Spice Level: Adjust the amount of chili powder and green chilies to suit your heat preference.
Cheese Variations: Feel free to experiment with different cheeses like Pepper Jack for added spice.
Serving Suggestions: Pair with cilantro-lime rice, black beans, or warm tortillas for a complete meal.
Keywords: Cheesy Mexican Chicken, Chicken in Cheese Sauce, Creamy Mexican Chicken, Spicy Chicken with Cheese Sauce