Name: Mexican Chicken with Cheese Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons flour; 2 tablespoons butter; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 cup extra sharp cheddar cheese, shredded

Jump to Recipe

If you’re on the hunt for a meal that delivers comforting flavors with a kick, look no further than Mexican Chicken with Cheese Sauce. Imagine tender, perfectly seasoned chicken breasts grilled until juicy, then blanketed in a luxuriously creamy cheddar cheese sauce that’s tinged with spices. Every bite hits the sweet spot between hearty, bold, and just the right touch of heat. This is the kind of dish you’ll want to add to your regular rotation—easy enough for a weeknight but special enough to impress guests.

Mexican Chicken with Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient is a crucial player in making this Mexican Chicken with Cheese Sauce truly outstanding. From sharp cheddar to those warming spices, every item brings something memorable to flavor, texture, or color.

Flour (2 tablespoons): Essential for thickening the cheese sauce, ensuring it’s just the right consistency to drape luxuriously over the chicken.
Butter (2 tablespoons): Gives the sauce its classic richness and smooth mouthfeel.
Milk (1 cup): The creamy backbone of the cheese sauce—whole milk brings the richest flavor.
Salt (for sauce, 1/4 teaspoon): Enhances the other flavors in your sauce and brings it all together.
Cayenne Pepper (1/8 teaspoon): Adds a subtle heat that will make your tastebuds sing.
Paprika (for sauce, 1/4 teaspoon, and for chicken, 2 teaspoons): This offers deep color and mild, smoky warmth.
Extra Sharp Cheddar Cheese (1 cup, shredded): Forget the pre-shredded bags—shred a block for better melt and taste.
Chicken Breasts (4 boneless, skinless): Choose plump, even pieces for easy, juicy grilling.
Chili Powder (1 teaspoon): Sets the foundation of classic Mexican flavor.
Garlic Powder (1 teaspoon): Rounds out the marinade with a gentle garlic note.
Onion Powder (1 teaspoon): Offers a sweet savoriness that permeates the chicken.
Crushed Red Pepper Flakes (1/2 teaspoon): Lift the dish with little pops of extra spice here and there.
Dried Oregano (1/2 teaspoon): Adds earthy, herbal notes that perfectly balance the bold seasonings.
Ground Cumin (1 1/2 teaspoons): Delivers a gentle smokiness and complexity typical of Mexican dishes.
Salt (for chicken, 1/2 teaspoon): Makes the seasoning pop and the chicken juicier.
Black Pepper (1/4 teaspoon): Offers a subtle heat and contrast.

How to Make Mexican Chicken with Cheese Sauce

Step 1: Mix the Seasonings

Combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper in a small bowl. This seasoning blend is the secret to flavor-packed chicken—take a second to inhale the aroma!

Step 2: Season the Chicken Breasts

Pat your chicken dry and generously coat both sides with that beautiful spice mixture. Let it sit for a few minutes while you heat your grill pan. The seasoning soaks in and starts to work its magic immediately.

Step 3: Grill the Chicken

Preheat a grill pan over medium-high heat. Place your seasoned chicken breasts on the pan and cook for about 5-7 minutes per side, or until the internal temperature hits 165°F. Rest the chicken on a plate once it’s done; this keeps all the juices right where you want them.

Step 4: Make the Cheese Sauce Base

In a sauce pot over medium heat, melt the butter until it foams. Whisk in the flour and cook until the mixture just starts to bubble around the edges—this quick step cooks off the raw flour taste and gives your cheese sauce a silky backbone.

Step 5: Add the Milk

Slowly whisk in the milk, making sure to combine thoroughly and smooth out any lumps. Continue to whisk and heat the mixture until it’s hot, just before it simmers. You want it steamy enough to melt the cheese but don’t let it reach a boil.

Step 6: Melt in the Cheese

Gradually add the shredded extra sharp cheddar, whisking constantly. Let each handful of cheese fully melt before adding the next. This patience pays off—your sauce will be velvety smooth and vividly orange.

Step 7: Spice Up the Sauce and Finish

Stir in the paprika, cayenne, and an extra pinch of salt if needed. Taste and adjust if you want more heat or seasoning. Spoon the hot cheese sauce generously over the grilled chicken, and get ready to dig in!

How to Serve Mexican Chicken with Cheese Sauce

Garnishes

This dish truly shines with the right finishing touches. Sprinkle with fresh chopped cilantro or green onions for color and freshness. A few sliced jalapeños or diced tomatoes can add brightness and an extra kick. Dollops of sour cream or a scatter of crispy tortilla strips bring new textures to each bite.

Side Dishes

Pair your Mexican Chicken with Cheese Sauce with fluffy cilantro-lime rice or garlic-studded black beans for a classic meal. Warm corn tortillas or charred street corn make it even more festive. A bright salad with avocado and lime ties it all together beautifully.

Creative Ways to Present

Turn leftovers into a show-stopping sandwich or taco filling—just slice the chicken, drizzle with extra cheese sauce, and tuck into fresh buns or tortillas. For a party, serve chicken bites with sauce on the side as irresistible appetizers. You can also serve it family-style over a bed of rice, topped with all the fixings for a casual, colorful feast.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Mexican Chicken with Cheese Sauce (lucky you!), store the chicken and sauce separately in airtight containers in the fridge. The chicken stays juicy and the sauce keeps its creamy texture best this way. Both are good for up to three days.

Freezing

The chicken freezes beautifully—wrap each breast tightly and pop them in a freezer-safe zip-top bag for up to 2 months. The cheese sauce is trickier, as dairy-based sauces can sometimes split after thawing, but you can freeze it in a pinch. Thaw overnight in the fridge and reheat gently, whisking to bring it back together.

Reheating

To reheat the chicken, a quick zap in the microwave or a few minutes in a 350°F oven will do. For the sauce, use low heat on the stovetop and whisk constantly; if it’s too thick, add a splash of milk to loosen. Avoid overheating to prevent the cheese from getting grainy.

FAQs

Can I use pre-shredded cheese for the sauce?

While it might be tempting for convenience, pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest, dreamiest Mexican Chicken with Cheese Sauce, shred your own cheese from a block.

Is there a way to make this dish milder or spicier?

Absolutely! To tone down the heat, simply reduce or omit the cayenne pepper and red pepper flakes. For an even bolder kick, try swapping in hot paprika or adding a few dashes of your favorite hot sauce to the cheese sauce.

What type of chicken works best?

Boneless, skinless chicken breasts are the classic choice, but thighs work great too if you prefer darker, more flavorful meat. Just adjust cooking times accordingly—thighs usually need a minute or two more.

Can I bake the chicken instead of grilling?

Yes, baking is a fantastic hands-off option. Place seasoned chicken in a baking dish, cover with foil, and bake at 375°F for 20-25 minutes, or until internal temperature reaches 165°F. Uncover and broil for a minute or two for golden edges.

How do I keep the cheese sauce smooth?

The key is low and slow heat—don’t let the sauce boil, and add the cheese in small batches, stirring often. If you notice the sauce thickening too much, add a splash of milk to bring it back to that perfect, pourable consistency.

Final Thoughts

There’s something truly special about Mexican Chicken with Cheese Sauce—it’s cozy, rewarding, and oh-so-flavorful. Whether you’re making it for family dinner or a gathering of friends, it always brings smiles to the table. Treat yourself to this cheesy classic soon; you’ll be amazed how quickly it’ll become a favorite in your home!

Mexican Chicken with Cheese Sauce Recipe

★★★★★

5.2 from 25 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This flavorful recipe for Mexican Chicken with Cheese Sauce combines juicy grilled chicken breasts seasoned with a blend of spices, topped with a creamy cheddar cheese sauce.

Instructions

Season the Chicken: Mix the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Season both sides of the chicken breasts.
Grill the Chicken: Heat a grill pan over medium-high heat. Grill the chicken until cooked through (internal temperature of 165°F). Set aside.
Prepare the Cheese Sauce: In a saucepot, melt butter over medium heat. Whisk in flour until bubbly. Slowly add milk, whisking until combined. Heat until hot but not boiling. Whisk in cheddar cheese gradually until melted. Stir in paprika, cayenne pepper, and salt.
Assemble: Serve the cheese sauce hot over the grilled chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling, Stovetop
Cuisine: Mexican