Go Back

Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce featuring juicy blackened chicken breasts smothered in a thick, glossy queso. The vibrant orange queso sauce coats every surface with visible jalapeño and tomato in the sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Trim and pat dry for better browning.
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese Sauce (Queso)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded mexican cheese blend
  • 4 oz Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
  • 1 jalapeño, seeded and diced
  • 0.5 tsp cumin
  • 1 fresh cilantro and lime wedges for serving Use for garnish only.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Blacken and sear the chicken
  1. Rub the chicken breasts with taco seasoning to coat evenly. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through to 165°F, turning once for strong browning.
  2. Transfer the chicken to a plate to rest briefly, then slice the breasts into strips for serving.
Make the queso sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour for 1 minute to form a smooth roux. Gradually add the whole milk while whisking until the mixture is smooth.
  2. Stir in the Mexican cheese blend and cubed Velveeta until fully melted. Add the Rotel, diced jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top so it pools and coats the chicken. Garnish with fresh cilantro and lime wedges.
  2. Serve with rice, tortillas, or over nachos.

Notes

Pro tip: For a thicker, glossier queso, keep the simmer steady and stir often as the Velveeta melts completely. Store leftovers in the fridge up to 3 days; reheat gently over low heat with a splash of milk to loosen. Freeze the cooked chicken separately (up to 2 months) if you want best texture; the sauce may thicken further after freezing and needs stirring while reheating. For a lighter swap, use reduced-fat milk and an all-melt shredded cheese blend while keeping Velveeta reduced-fat if available.