Mexican Chicken with Cheese Sauce is a really satisfying dish that combines tender chicken with a creamy, cheesy sauce that’s full of flavor. The sauce usually has a bit of spice and maybe some tomatoes or peppers, which give it a bright, warming taste. It’s a simple but comforting meal that feels fresh and hearty all at once.
I love making this because it’s one of those dishes that pleases everyone at the table, even picky eaters, thanks to that cheesy sauce that’s both rich and smooth. I usually add a little extra cilantro or some lime juice right before serving to brighten everything up. Plus, it’s easy to prepare and perfect for busy weeknights when you want something tasty but don’t want to spend hours in the kitchen.
My favorite way to enjoy it is with some warm tortillas or over a bed of rice to soak up all that yummy cheese sauce. Sometimes I add a side of black beans or a simple salad to round out the meal. It’s one of those dishes that makes weeknight dinners feel a little more special without any fuss.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for easy cooking and slicing. If you prefer dark meat, thighs work well too—they stay juicy and flavorful.
Spices: Chili powder, cumin, and smoked paprika give the chicken that classic Mexican flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder can add nice smoky notes.
Cheese: Mexican blend cheese melts beautifully and adds great flavor. If that’s not available, cheddar and Monterey Jack mix is a good swap. For a dairy-free option, try a plant-based cheese meltable substitute.
Milk & roux ingredients: Whole or 2% milk works well for the cheese sauce. To make it dairy-free, use almond or oat milk, and substitute vegan butter or oil for the butter.
Cilantro: Fresh cilantro adds a bright, fresh finish. If you don’t like cilantro, parsley or chopped green onions can work as a mild alternative.
How Can You Make a Smooth and Creamy Cheese Sauce Without Lumps?
The cheese sauce is key for this recipe, and making it smooth is easier than you might think. The goal is to create a roux first—a blend of butter and flour that helps thicken the sauce evenly.
- Start by melting butter over medium heat then stir in the flour and cook for about 1 minute. This cooks out the raw flour taste.
- Slowly whisk in the milk—that’s the trick! Adding it gradually helps prevent lumps from forming.
- Keep stirring constantly as the sauce thickens to a smooth texture. If it gets too thick, add a splash more milk.
- Once thickened, lower the heat before adding cheese so it melts gently without clumping.
- Adding cheese slowly and stirring will give you a glossy, creamy sauce perfect for pouring over chicken.
With these steps, you’ll get a velvety sauce that pairs wonderfully with the spiced chicken.
Equipment You’ll Need
- Skillet – I prefer a non-stick or cast-iron skillet to get an even sear on the chicken and make the sauce in the same pan for easy cleanup.
- Small saucepan – for melting butter and making the cheese sauce smoothly.
- Whisk – helps blend the roux and cheese sauce without lumps.
- Measuring cups and spoons – for precise spice and liquid measurements.
- Cutting board and knife – to chop cilantro and prepare chicken.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork for a different protein.
- Add sliced bell peppers or sautéed onions into the cheese sauce for extra vegetables.
- Mix in chopped jalapeños or a dash of hot sauce for more spice.
- Use a blend of cheeses, like pepper jack or queso fresco, for varied flavor.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- ½ cup milk (whole or 2%)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cayenne pepper (optional, for spice)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or tortillas, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the ingredients, 15 minutes to cook the chicken and make the sauce, so roughly 25 minutes total. It’s a quick and easy meal perfect for a weeknight.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat your chicken breasts dry with a paper towel. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix all over the chicken breasts so they’re evenly coated.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5 to 7 minutes on each side, until they’re nicely browned and fully cooked through. Take the chicken out and let it rest for a few minutes before slicing.
3. Make the Cheese Sauce:
In a small saucepan, melt butter over medium heat. Add the flour and stir constantly for about 1 minute to cook it into a roux. Slowly whisk in the milk, stirring constantly to avoid lumps. Keep whisking until the sauce thickens, about 3 to 5 minutes.
4. Add Cheese and Seasoning:
Turn the heat to low and add the shredded cheese to the sauce. Stir until the cheese melts completely and the sauce is smooth. If you like a little heat, stir in the ground cayenne pepper. Taste and add salt if needed.
5. Assemble the Dish:
Place sliced chicken breasts on a plate over cooked rice or next to warm tortillas. Generously pour the warm cheese sauce over the chicken slices.
6. Garnish and Serve:
Sprinkle chopped fresh cilantro over the top for a pop of fresh flavor. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and safely.
What Can I Substitute for Mexican Blend Cheese?
If you don’t have Mexican blend cheese, a mix of cheddar and Monterey Jack works great. You can also use mozzarella or pepper jack for a different twist.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy.
Can I Make This Recipe Spicier?
Absolutely! Add extra cayenne pepper to the cheese sauce or include sliced jalapeños while cooking the chicken for a bolder kick.