I love making this Mexican chicken with cheese sauce when I want something comforting, flavorful, and easy to prepare. The chicken is seasoned with warm spices and cooked until juicy, then finished with a rich, creamy cheese sauce that brings everything together beautifully. This dish always feels like a cozy homemade meal with a little Mexican-inspired twist.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients but delivers big flavor. It’s perfect for busy weeknights, yet it still feels special enough to serve for family or guests. I also enjoy how versatile it is, since I can serve it with rice, vegetables, or even tortillas depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chicken:
4 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1/4 teaspoon chili powder
Salt to taste
Directions
I start by seasoning the chicken breasts with chili powder, garlic powder, onion powder, paprika, salt, and pepper on both sides. I heat olive oil in a large skillet over medium heat and cook the chicken for about 6–7 minutes per side, until it’s fully cooked and golden. I then remove the chicken from the skillet and set it aside.
In the same skillet, I melt the butter over medium heat. I whisk in the flour and cook it for about one minute, just until it becomes lightly golden. Slowly, I pour in the milk while whisking constantly to avoid lumps. Once the sauce starts to thicken, I add the shredded cheddar cheese and chili powder, stirring until the cheese is completely melted and the sauce is smooth.
I return the cooked chicken to the skillet and spoon the cheese sauce over the top. I let everything simmer together for a few minutes so the flavors can combine before serving.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time is about 10 minutes, and cooking time is around 25 minutes, making the total time approximately 35 minutes.
Variations
I sometimes add sliced jalapeños or green chilies to the cheese sauce when I want extra heat. For a smoky flavor, I like using smoked paprika instead of regular paprika. I also enjoy swapping cheddar for Monterey Jack or a Mexican cheese blend for a slightly different taste.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if needed. I can also reheat it in the microwave in short intervals, stirring the sauce in between.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can definitely use boneless, skinless chicken thighs. They stay very juicy and work just as well in this recipe.
Is this recipe very spicy?
I find it mildly spiced rather than hot. If I want more heat, I add extra chili powder or a pinch of cayenne pepper.
Can I make the cheese sauce ahead of time?
I can make the sauce ahead, but I like it best fresh. If I prepare it early, I reheat it gently and stir well before serving.
What can I serve with Mexican chicken with cheese sauce?
I like serving it with rice, roasted vegetables, or warm tortillas. A simple salad also works nicely.
Can I bake the chicken instead of pan-frying?
I sometimes bake the chicken at 375°F (190°C) for about 25–30 minutes, then pour the cheese sauce over it before serving.
Conclusion
I really enjoy how comforting and satisfying this Mexican chicken with cheese sauce is. It’s easy to make, full of flavor, and always a hit at the table. Whenever I want a simple meal that still feels indulgent, this is one of my favorite recipes to prepare.
Juicy, spice-seasoned chicken breasts topped with a creamy, cheesy sauce for a comforting, flavorful Mexican-inspired dinner that’s easy enough for weeknights.
Total Time:35 minutes
Yield:4 servings
Ingredients
Chicken:
4 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1/4 teaspoon chili powder
Salt to taste
Instructions
Season chicken breasts with chili powder, garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Cook chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
Slowly pour in milk, whisking constantly to avoid lumps. Cook until sauce thickens.
Stir in cheddar cheese and chili powder. Season with salt. Stir until melted and smooth.
Return chicken to skillet and spoon cheese sauce over the top. Simmer for a few minutes to combine flavors.
Serve hot with desired sides.
Notes
Add jalapeños or green chilies to the cheese sauce for extra spice.
Use smoked paprika for deeper flavor.
Try Monterey Jack or a Mexican cheese blend instead of cheddar.
Bake chicken at 375°F for 25–30 minutes if preferred over pan-frying.
Add a splash of milk when reheating to keep the sauce smooth.
