Name: Mexican Chicken with Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper to taste; 1 tbsp olive oil; 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1 1/2 cups shredded cheddar or Mexican blend cheese; Optional: 1/4 cup diced green chiles or jalapeños, paprika for extra flavor

I’ve cooked up a flavorful Mexican chicken dish smothered in a creamy, melty cheese sauce. The seasoned chicken is juicy and tender, while the sauce adds a rich, savory finish that’s bold and comforting—just what I want when craving Tex-Mex flavors at home.

Why You’ll Love This Recipe

I love this dish because it’s quick, cheesy, and packed with flavor. The seasoning brings just the right amount of spice, and the creamy cheese sauce pulls it all together. It’s perfect over rice, in tortillas, or served with roasted veggies for a full meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
chili powder
cumin
garlic powder
onion powder
salt and pepper
olive oil
butter
all-purpose flour
milk
shredded cheddar or Mexican blend cheese
optional: diced green chiles, jalapeños, or paprika for extra flavor

directions

I start by seasoning the chicken on both sides with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken for about 5–7 minutes per side, until golden and cooked through. I remove it and set it aside.
In the same skillet, I melt butter and whisk in the flour to make a roux. I cook it for 1–2 minutes until slightly golden.
I gradually whisk in milk and cook, stirring constantly, until the sauce thickens.
I lower the heat and stir in shredded cheese until melted and smooth. I add diced green chiles or jalapeños if I want more spice.
I return the chicken to the skillet or spoon the cheese sauce over the chicken when serving.
I garnish with chopped cilantro or green onions if I like and serve hot.

Servings and timing

Servings: Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I add sautéed bell peppers or onions for extra veggies.
I use pepper jack cheese for a spicier sauce.
I slice the chicken and serve it in tortillas for cheesy tacos.
I top with crushed tortilla chips for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently in a skillet or microwave, adding a splash of milk if the cheese sauce thickens too much.

FAQs

Can I use pre-cooked chicken?

Yes, I slice or shred it and warm it in the sauce just before serving. It’s a great shortcut.

What kind of cheese melts best for the sauce?

I use freshly shredded cheddar or a Mexican blend. Pre-shredded cheese works, but it may not melt as smoothly.

How do I keep the cheese sauce from separating?

I melt the cheese on low heat and avoid boiling the sauce after adding cheese. Stirring constantly helps too.

Can I make this sauce ahead of time?

Yes, I store it separately and reheat gently, adding a splash of milk to smooth it out.

What goes well with this dish?

I serve it over rice, with tortilla chips, or alongside a simple salad or roasted vegetables.

Conclusion

This Mexican chicken with cheese sauce is one of my favorite comfort meals—it’s rich, bold, and incredibly satisfying. I love how easy it is to make and how versatile it is for pairing with sides or stuffing into tacos. When I’m in the mood for something cheesy and delicious, this is my go-to.