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Mexican Chicken With Cheese Sauce

A flavorful Mexican-spiced chicken paired with a rich, creamy cheddar cheese sauce. This dish offers the perfect balance of zesty spices and smooth, indulgent flavors for a satisfying main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main-course
Cuisine: Mexican
Calories: 325
Ingredients Method Notes

Ingredients
  

  • For Chicken
  • 1½ lbs. thin sliced skinless + boneless chicken breast (about 6 breasts)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • 1½ teaspoons paprika
  • 1½ teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil
  • For Cheese Sauce
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 cup extra sharp cheddar cheese freshly shredded
  • Garnish
  • Fresh chopped parsley or cilantro optional

Method
 

  1. Preheat the Oven
  2. Preheat oven to 425°F. Line a large baking pan with parchment paper or foil to ensure easy cleanup and prevent the chicken from sticking to the pan during cooking.
  3. Season the Chicken
  4. Mix together all of your seasonings (chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper) in a small bowl. Place chicken breasts on the lined baking sheet. Drizzle olive oil over each breast, and rub around on each side to coat evenly. Sprinkle the mixed seasonings all over chicken breasts, making sure to rub on each side to create a flavorful crust.
  5. Bake the Chicken
  6. Bake in preheated oven for 15-18 minutes, or until chicken reaches an internal temperature of 165°F. Using a meat thermometer ensures that your chicken is safely cooked while remaining juicy and tender.
  7. Prepare the Cheese Sauce
  8. While chicken is cooking, make your sauce by melting butter over medium heat in a small saucepan. When butter is completely melted, add flour and whisk until smooth, creating a roux that will thicken your sauce.
  9. Finish the Cheese Sauce
  10. Add in milk slowly, whisking constantly until the mixture is nice and smooth with no lumps. Add in your shredded cheese, and continue whisking constantly until completely melted and smooth. Add in paprika and cayenne pepper. Mix until well combined to create a velvety, flavorful cheese sauce.
  11. Serve
  12. Place chicken over grain of choice (rice, quinoa, or pasta work well), drizzle generously with cheese sauce and garnish with fresh parsley or cilantro if desired for a pop of color and freshness.

Notes

  • For best results, grate your own cheese rather than using pre-shredded, as fresh cheese melts more smoothly without the anti-caking agents. You can also add diced green chilies or jalapeños to the cheese sauce for extra heat. The spice level can be adjusted by increasing or decreasing the amount of crushed red pepper flakes and cayenne pepper.