Mexican Chicken With Cheese Sauce Recipe

There’s something irresistibly satisfying about tender, spiced chicken smothered in a rich, creamy cheese sauce. This Mexican Chicken with Cheese Sauce delivers bold flavors and a cozy vibe, making it perfect for a quick weeknight dinner or an indulgent weekend treat.

I first discovered this dish at a small family-run restaurant during a trip to Mexico, and I’ve been recreating it at home ever since. With just a few pantry staples and some melty cheese, you can bring the fiesta straight to your dinner table.

Why You’ll Love This Mexican Chicken with Cheese Sauce

Prepare to add this recipe to your favorites! This dish combines vibrant spices, juicy chicken, and a decadent cheese sauce that’s practically made for dipping. Here’s why you’ll love it:

First, it’s incredibly easy to make. With just a few simple steps, you can whip this up in under 30 minutes, making it a lifesaver on busy nights.

Second, it’s packed with flavor. From the smoky paprika and earthy cumin to the creamy, cheesy sauce, every bite bursts with Mexican-inspired goodness.

It’s also versatile. Serve it over rice, tuck it into tortillas, or pair it with roasted veggies—the possibilities are endless!

Finally, this dish is family-friendly. Even picky eaters can’t resist the creamy, cheesy sauce, and you can easily adjust the spice level to suit your crowd.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to deliver the best flavors and textures.

Chicken: Boneless, skinless chicken breasts or thighs work beautifully in this recipe. Thighs tend to stay juicier, but breasts are leaner and just as delicious.

Spices: A blend of chili powder, paprika, cumin, and garlic powder gives the chicken its signature flavor. Adjust the chili powder to control the heat.

Cheese: The star of the sauce is Monterey Jack cheese. It melts smoothly and has a mild flavor that pairs perfectly with the spices. You can also use a blend of cheddar and jack for a sharper taste.

Cream: For the sauce, use heavy cream to achieve a rich and luscious consistency. You can substitute with half-and-half for a lighter option, though the sauce won’t be as thick.

Chicken broth: This adds depth to the cheese sauce. Make sure to use low-sodium broth to control the saltiness.

Optional toppings: Fresh cilantro, diced tomatoes, or sliced jalapeños can take this dish to the next level.

No special equipment is needed—just a skillet, a whisk, and your favorite serving dish!

How To Make This Mexican Chicken with Cheese Sauce

This recipe comes together quickly, so have everything prepped and ready before you start. Here’s how to do it:

1. Season the chicken: Combine chili powder, paprika, cumin, garlic powder, and a pinch of salt. Rub this spice mix evenly over the chicken pieces.
2. Cook the chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.
3. Prepare the cheese sauce: In the same skillet, lower the heat to medium and add a tablespoon of butter. Once melted, whisk in 1 tablespoon of flour and cook for 1-2 minutes. Gradually whisk in 1 cup of chicken broth and 1 cup of heavy cream, stirring constantly until the mixture thickens.
4. Melt the cheese: Reduce the heat to low and slowly stir in 1 ½ cups of shredded Monterey Jack cheese, one handful at a time, until smooth and creamy. Add a pinch of chili powder for extra flavor.
5. Assemble the dish: Return the chicken to the skillet, spooning the cheese sauce over the top. Let it simmer for 2-3 minutes so the flavors meld together.

Serve immediately with your choice of sides and enjoy the cheesy, spicy goodness!

Storage Options

This Mexican Chicken with Cheese Sauce is just as delightful the next day. Here’s how to store and reheat it:

• Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freezing: While the cheese sauce may change texture slightly upon thawing, you can freeze the chicken and sauce together in a freezer-safe container for up to 2 months.
• Reheating: Warm leftovers in a skillet over low heat, stirring the sauce frequently to prevent separation. Add a splash of milk or broth if the sauce thickens too much.

Variations and Substitutions

This recipe is a canvas for your creativity. Here are some ways to make it your own:

1. Add veggies: Stir in sautéed bell peppers, onions, or zucchini for a burst of color and nutrition.
2. Make it spicy: Add diced jalapeños or a dash of cayenne pepper to the cheese sauce for extra heat.
3. Swap the protein: Use shrimp, pork, or tofu instead of chicken for a fun twist.
4. Use different cheeses: Experiment with pepper jack, cheddar, or even queso fresco for a unique flavor profile.
5. Turn it into a casserole: Layer the chicken and sauce with cooked rice or tortillas in a baking dish, top with extra cheese, and bake until bubbly.

Don’t be afraid to get creative—this dish is versatile enough to handle your favorite tweaks and additions!

Bring the warmth and flavor of Mexico to your table with this Mexican Chicken with Cheese Sauce recipe. It’s a surefire way to please your taste buds and impress your guests. Ready to make it? Let’s get cooking!

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