Mexican Chicken With Cheese Sauce Recipe

If there’s one recipe I keep coming back to for a quick weeknight dinner that still feels special, it’s this Mexican chicken with cheese sauce. Juicy, seasoned chicken topped with a creamy, flavorful cheese sauce—it’s like a fiesta on a plate! What makes it even better is how easy it is to put together. With simple spices and everyday ingredients, this dish comes together fast without sacrificing flavor. Whether you’re cooking for the family or prepping meals for the week, this recipe is sure to become a favorite. Plus, who doesn’t love a good cheese sauce?

this RECIPE

A little backstory: how this became my go-to dinner

This dish reminds me of one of my favorite meals growing up. Every Friday, my family would head to our favorite Mexican restaurant, and I’d always order the chicken with cheese sauce. There was something about the warm, melty cheese over perfectly seasoned chicken that felt like a hug on a plate. As I got older, I wanted to recreate that magic at home. After a few attempts (and some sauce-related disasters), I finally nailed it! This recipe is my take on that nostalgic meal, but with a few tweaks to make it weeknight-friendly. The best part? You can make it all in under 30 minutes!

What’s the story behind this dish?

Mexican-style chicken dishes often highlight simple but bold seasonings that let the natural flavors of the chicken shine. The spice blend used here—chili powder, cumin, paprika, and oregano—is classic in Mexican cuisine, bringing a smoky, earthy flavor that pairs perfectly with a creamy cheese sauce. While cheese sauces are more common in Tex-Mex dishes than in traditional Mexican cooking, the fusion of the two works beautifully, offering a comforting balance of heat and richness.

Let’s talk ingredients: the stars of the show

• Chicken breasts: I love using boneless, skinless chicken breasts here because they cook quickly and stay juicy when seasoned well. If you prefer, you can swap them for chicken thighs for a bit more flavor.
• Spice blend: Chili powder, cumin, and paprika bring warmth and smokiness, while oregano adds a subtle herbal note. If you’re missing any of these, taco seasoning works as a quick substitute!
• Cheddar cheese: Extra sharp cheddar is my go-to for the sauce. Its bold flavor cuts through the richness of the cream sauce. In a pinch, you can use Monterey Jack or even a Mexican cheese blend.
• Butter and flour: The base for the cheese sauce. Butter gives the sauce richness, and flour helps thicken it to the perfect consistency.
• Milk: Provides the creaminess in the sauce. Whole milk works best, but you can substitute it with 2% if that’s what you have.

Kitchen tools you’ll need (and what you can skip)

For this recipe, you don’t need a ton of fancy tools—just the basics. A grill pan is perfect for cooking the chicken. If you don’t have one, a regular skillet or even an outdoor grill works just as well. For the cheese sauce, a medium-sized saucepan and a whisk are essential. The whisk helps you achieve that smooth, lump-free sauce. If you don’t have a whisk, a fork can work in a pinch, but it’ll take a little more effort. A good meat thermometer is also handy to make sure your chicken is cooked through (165°F is the magic number).

Step-by-step: how to make Mexican chicken with cheese sauce

Season and grill the chicken

First up, mix all your spices together in a small bowl—this is your flavor powerhouse! Generously coat both sides of the chicken breasts with the seasoning mix. Make sure to really press the spices into the chicken so they stick when grilling.

Heat up your grill pan (or regular skillet) over medium-high heat. Once it’s hot, add the chicken. Cook for about 6-7 minutes per side, or until the internal temperature hits 165°F. Don’t be tempted to crank up the heat too high; you want the outside golden without overcooking the inside. Once the chicken is done, set it aside to rest while you make the cheese sauce.

Make the cheese sauce

In a medium saucepan, melt your butter over medium heat. Once melted, whisk in the flour. You want to cook this mixture for about 1-2 minutes, just until it starts to bubble around the edges but doesn’t brown.

Next, slowly add the milk while whisking constantly to avoid any lumps. Keep whisking until the mixture heats through. Test it by dipping your finger in (carefully!); it should be hot but not boiling. Once it’s ready, start adding the shredded cheddar cheese, a little at a time, whisking after each addition until the cheese melts fully. Stir in the cayenne pepper and paprika for a touch of spice, then taste and season with salt if needed.

Serve it up!

Place each chicken breast on a plate, then generously drizzle the warm cheese sauce over the top. And just like that, dinner’s ready!

Variations to try (because who doesn’t love a twist?)

• Make it spicy: If you love heat, add some chopped jalapeños into the cheese sauce or sprinkle a bit of extra cayenne pepper over the chicken.
• Vegan version: Swap the chicken for grilled tofu or portobello mushrooms and use a plant-based milk like almond or oat. There are also plenty of great vegan cheddar cheeses out there that melt beautifully.
• Gluten-free option: The chicken is naturally gluten-free, so to adapt the cheese sauce, simply use a gluten-free flour blend in place of the regular flour. Cornstarch can also work as a thickener.
• Add some veggies: Try tossing in some sautéed bell peppers or onions on top of the chicken for extra flavor and crunch. You can also mix in a can of green chiles into the cheese sauce for a Southwestern twist.
• Use what’s in season: In the summer, serve this with a side of grilled corn or a fresh tomato salad. In the colder months, roasted sweet potatoes or a side of sautéed greens would be perfect.

How to serve and present like a pro

For an extra pop of color, sprinkle some fresh chopped cilantro or green onions on top of the cheese sauce. If you want to get a little fancy, you can add a sprinkle of paprika for a smoky, colorful garnish. This dish pairs well with a side of Mexican rice or a fresh salad, like a zesty lime-dressed slaw. I love serving it family-style, with all the elements laid out on the table for everyone to dig in. It makes for such a fun, interactive meal.

Drinks to pair

Looking for the perfect beverage to complement this meal? You can’t go wrong with a refreshing agua fresca—my favorite is a watermelon version with a squeeze of lime. A chilled glass of iced hibiscus tea (agua de Jamaica) also pairs beautifully with the spicy and cheesy elements. For something a bit simpler, a sparkling lime soda adds the right amount of fizz and tang.

Storing and reheating tips (because leftovers are gold)

If you have leftovers (lucky you!), store the chicken and cheese sauce separately in airtight containers. The chicken will last in the fridge for about 3-4 days, while the cheese sauce will keep for up to 5 days. To reheat, warm the chicken in a skillet over medium heat or pop it in the microwave. For the cheese sauce, gently reheat it on the stovetop, adding a splash of milk to loosen it up if it’s too thick.

Scaling up or down: making it work for any crowd

Whether you’re cooking for one or a crowd, this recipe is super adaptable. To scale it up, simply double the spice mix and cheese sauce ingredients. For smaller portions, you can easily halve the recipe. Just keep in mind that when you’re scaling the cheese sauce, the consistency might change a bit—add milk slowly to make sure you get the right thickness.

FAQs

Can I use a different type of cheese?

Absolutely! Monterey Jack, Colby, or even a Mexican blend would work well.

Can I bake the chicken instead of grilling?

Yes! Bake the chicken at 375°F for 20-25 minutes, or until it reaches an internal temperature of 165°F.

Can I make the cheese sauce ahead of time?

You can, but it’s best fresh. If you do make it ahead, reheat it gently on the stove and add a bit more milk to restore its smoothness.

How do I prevent the cheese sauce from becoming grainy?

The key is to heat the milk enough to melt the cheese but not let it boil. Adding the cheese gradually also helps.

What sides go well with this dish?

Mexican rice, roasted veggies, or a simple green salad are all great options!

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