Mexican Chicken with Cheese Sauce

Mexican Chicken with Cheese Sauce

This dish features tender, seasoned chicken breasts pan-seared to perfection and topped with a rich, velvety cheese sauce spiced with chili, cumin, and garlic. It’s perfect over rice, tortillas, or served with beans and veggies for a full Tex-Mex feast.

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and black pepper, to taste

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (warm)
• 1 cup shredded cheddar cheese (or Mexican blend)
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Salt, to taste
• Optional: 1 small jalapeño (finely chopped) for heat

Instructions

1. Season and cook the chicken:
   Mix the spices and season both sides of the chicken. Heat oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
2. Make the cheese sauce:
   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in warm milk and stir until smooth and thickened (about 2–3 minutes). Lower heat, add cheese, chili powder, cumin, and optional jalapeño. Stir until melted and smooth. Season with salt.
3. Combine and serve:
   Spoon warm cheese sauce over cooked chicken. Garnish with chopped cilantro, green onions, or diced tomatoes if desired.

Serving Suggestions:

• Over Spanish rice or Mexican cauliflower rice
• With tortillas or tortilla chips
• Alongside grilled veggies or refried beans