Mexican Chicken with Cheese Sauce is a delicious, comforting dish featuring tender chicken smothered in a creamy, melted cheese sauce that’s bursting with bold Mexican flavors. The sauce usually has a nice kick from spices like cumin and chili powder, making every bite warm and satisfying.
I love making this dish when I want something hearty but still easy to put together. The cheese sauce is the star here—it’s smooth and rich, and it makes the chicken feel extra special. I usually add some fresh cilantro on top to brighten things up, and that little touch makes a big difference for me.
One of my favorite ways to enjoy this meal is with a side of rice and warmed tortillas, so I can scoop up every bit of that tasty sauce. It’s perfect for a cozy family dinner or when friends come over because it’s both simple and full of flavor. This dish always brings smiles around the table, and I bet you’ll love it just as much as I do!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts cook quickly and soak up the spices well. If you prefer, thighs work great too—they stay juicy and add extra flavor.
Cheese: A mix of cheddar and Monterey Jack gives a creamy, melty sauce with a mild kick. If you want a lighter version, try part-skim cheeses, or swap in pepper jack for more spice.
Green chilies: Canned diced green chilies add subtle heat and a tangy note. If you can’t find them, use fresh jalapeños or mild canned chilies instead.
Spices: Chili powder, cumin, smoked paprika, and garlic powder bring that classic Mexican flavor. Feel free to adjust the amounts for your preferred spice level.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making the cheese sauce can be tricky if the milk curdles or the cheese clumps. Here’s how to get it perfectly smooth:
- Start by cooking the flour with butter for a minute to form a roux. This helps thicken the sauce and prevents lumps.
- Whisk in milk slowly, stirring constantly to blend everything well.
- Keep the heat medium or lower—too hot, and the milk might separate.
- Add cheese gradually and stir gently until melted. Avoid boiling after cheese is added to keep it smooth.
- Stir often and be patient; this helps the sauce come together creamy and velvety.
With these tips, your cheese sauce will coat the chicken beautifully every time!
Equipment You’ll Need
- Large skillet – Perfect for cooking chicken and making the cheesy sauce all in one pan, saving time and dishes.
- Whisk – Helps blend milk and flour smoothly, preventing lumps in your sauce.
- Measuring cups and spoons – Ensures accurate spice and ingredient amounts for the best flavor.
- Knife and cutting board – For chopping onions, cilantro, and green chilies quickly and safely.
Flavor Variations & Add-Ins
- Use shredded pepper jack for more heat and flavor, especially if you like spicy dishes.
- Add cooked vegetables like bell peppers, corn, or chopped tomatoes to the sauce for extra texture and color.
- Swap chicken for turkey or beef for a different protein option that still pairs well with cheesy sauce.
- Garnish with sliced avocado or a squeeze of lime to add freshness and contrast to the richness.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup milk (whole or 2%)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/4 cup diced green chilies (canned mild or hot, as preferred)
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Cooked rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes. It’s a quick, flavorful meal that’s perfect for a busy weeknight.
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this seasoning evenly on both sides of each chicken breast to coat well.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until nicely browned and cooked through (the internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
3. Prepare the Cheese Sauce:
Lower the heat to medium and add butter to the same skillet. When melted, add the chopped onion and cook for about 3 minutes until soft.
Stir in the flour and cook it for one minute, creating a roux to help thicken the sauce.
Slowly whisk in the milk, stirring constantly to avoid lumps. Continue stirring and cooking for 3 to 5 minutes, until the sauce thickens.
4. Add Cheese and Chilies:
Mix in the diced green chilies, cheddar cheese, and Monterey Jack cheese. Stir until all the cheese is melted and the sauce is creamy and smooth.
Stir in the chopped cilantro and taste the sauce. Add salt and pepper if needed.
5. Combine and Serve:
Return the chicken breasts to the skillet and spoon the cheese sauce over them. Let everything warm together for 2 to 3 minutes so the flavors blend.
Serve the chicken topped with cheese sauce over cooked rice. Sprinkle extra fresh cilantro on top for garnish, and enjoy your tasty Mexican Chicken with Cheese Sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to remove excess moisture, which helps it brown better in the skillet.
What Can I Substitute for Monterey Jack Cheese?
If you don’t have Monterey Jack, you can use mozzarella or a mild white cheddar. These cheeses melt well and keep the sauce creamy without changing the flavor too much.
How Should I Store Leftovers?
Store any leftover chicken and cheese sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
You can prepare the cheese sauce and cook the chicken ahead, then refrigerate separately. When ready to serve, gently reheat the sauce and chicken together on the stove to keep everything warm and delicious.
