Mexican Chicken with Cheese Sauce Recipe
A flavorful Mexican Chicken dish featuring grilled boneless skinless chicken breasts generously seasoned with a blend of chili, garlic, onion, and paprika spices, topped with a rich and creamy homemade cheddar cheese sauce. This recipe combines tender grilled chicken with a smooth, cheesy topping, perfect for a comforting yet vibrant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasonings
- 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
Cheese Sauce
- 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 (not pre-shredded from bag)
Instructions
- Season the chicken: Combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub the seasoning mixture thoroughly on both sides of the chicken breasts to evenly coat them.
- Grill the chicken: Heat a grill pan over medium to high heat. Place the seasoned chicken breasts on the grill pan and cook until internal temperature reaches 165°F (74°C), turning as needed to cook evenly, approximately 5-7 minutes per side depending on thickness. Once cooked, set aside.
- Melt butter for sauce: In a medium-sized sauce pot over medium heat, melt the butter until fully liquid.
- Create roux: Whisk in the flour, stirring continuously, and cook until the mixture starts to bubble gently around the edges—this should take about 1-2 minutes to remove the raw flour taste.
- Add milk gradually: Slowly pour in the milk while continuously whisking to prevent lumps. Continue whisking until the mixture is smooth and heated throughout but not boiling.
- Check sauce temperature: Ensure the sauce is hot enough to melt cheese but not boiling; it should have a thick but pourable consistency.
- Melt in cheese: Gradually whisk in the shredded extra sharp cheddar cheese in small additions, allowing each portion to melt completely before adding more to create a smooth cheese sauce.
- Season the sauce: Stir in paprika and cayenne pepper. Taste and adjust salt if necessary. Keep the sauce warm.
- Serve: Pour the hot cheese sauce over the grilled chicken breasts and serve immediately for a delicious, creamy Mexican-inspired meal.
Notes
- Use freshly shredded extra sharp cheddar cheese rather than pre-shredded bags for a smoother cheese sauce.
- Monitor the cheese sauce temperature closely to avoid boiling, which can cause the cheese to separate.
- Adjust cayenne pepper to taste for the desired level of heat.
- Grilling the chicken on a grill pan imparts a nice char and enhances flavor.
- This dish pairs well with Mexican rice or steamed vegetables.
Keywords: Mexican chicken, grilled chicken, cheese sauce, cheddar cheese sauce, spicy chicken, homemade sauce, quick dinner, Mexican cuisine
Find it online: https://leofoster.com/mexican-chicken-with-cheese-sauce-recipe/
