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Avatar photoEmily Garcia

Mexican Chicken with Cheese Sauce

This recipe features juicy, spice-rubbed chicken breasts topped with a silky, homemade cheddar cheese sauce and baked until bubbly and golden. It’s a bold, comforting, and easy weeknight meal, ready in just 40 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Boneless, skinless chicken breasts (Chicken)
  • 1 tbsp Olive oil (For searing) (Chicken)
  • 1 tsp Chili powder (Chicken)
  • 1 tsp Ground cumin (Chicken)
  • 0.5 tsp Paprika (Chicken)
  • Salt and pepper (To taste) (Chicken)
  • 1 cup Shredded Mexican blend cheese (For topping) (Chicken)
  • 0.25 cup Fresh chopped cilantro (For garnish) (Chicken)
  • 2 tbsp Butter (Cheese Sauce)
  • 2 tbsp All-purpose flour (Use GF flour or cornstarch for gluten-free) (Cheese Sauce)
  • 1 cup Milk (Cheese Sauce)
  • 1 cup Shredded cheddar cheese (Shredded from the block is best) (Cheese Sauce)
  • 0.25 tsp Garlic powder (Cheese Sauce)
  • Salt and pepper (To taste) (Cheese Sauce)

Equipment

  • large skillet for searing chicken and making sauce
  • Baking dish for oven finish

Method
 

  1. Preheat the oven to $375^{circ}text{F}$ ($190^{circ}text{C}$) and lightly grease a baking dish. Mix the chili powder, cumin, paprika, salt, and pepper. Rub this seasoning mix thoroughly onto the chicken breasts. Heat the olive oil in a skillet over medium-high heat and sear the chicken for 3–4 minutes per side, just until a golden-brown crust forms. Transfer the seared chicken to the prepared baking dish.
  2. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden and bubbly (the roux). Slowly whisk in the milk, continuing to stir until the mixture thickens into a smooth sauce. Reduce the heat to low. Add the shredded cheddar cheese, garlic powder, salt, and pepper. Stir constantly until the cheese is completely melted and the sauce is smooth and velvety.
  3. Pour the cheese sauce evenly over the chicken in the baking dish. Sprinkle the $1text{ cup}$ of Mexican blend cheese over the top of the sauce. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of $165^{circ}text{F}$ ($74^{circ}text{C}$)) and the cheese is bubbly and golden. Garnish with fresh chopped cilantro just before serving.

Notes

For the smoothest, richest cheese sauce and topping, always shred your cheese fresh from the block. To add spice, mix diced jalapeños or a pinch of cayenne pepper directly into the cheese sauce. To prevent the sauce from clumping, ensure the heat is reduced to low before adding the cheese gradually.