Why You’ll Love This Recipe
I love this recipe because it’s simple but bold. The spice blend gives the chicken that authentic Mexican-inspired kick, while the cheese sauce adds the perfect creamy contrast. It’s great on its own or served over rice, pasta, or grilled veggies. Plus, it’s a crowd-pleaser—comforting, flavorful, and easy to customize for different spice levels.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes (adjust to taste)
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
Salt and black pepper, to taste
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups extra sharp cheddar cheese, shredded
¼ tsp cayenne pepper (optional)
½ tsp paprika
Salt, to taste
Directions
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I start by combining chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper in a small bowl. I rub this spice mix generously onto both sides of the chicken breasts.
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I preheat the grill or grill pan to medium-high heat. I grill the chicken for 6–8 minutes per side, until the internal temperature reaches 165°F (74°C). I remove it from the grill and let it rest while I make the sauce.
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In a saucepan over medium heat, I melt the butter, then whisk in the flour to create a smooth roux. I cook it for about 1 minute until it bubbles lightly.
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I gradually whisk in the milk, stirring constantly until the sauce thickens slightly (but not to a boil).
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I lower the heat and add the shredded cheddar cheese a handful at a time, stirring until smooth and melted. I stir in cayenne pepper, paprika, and salt to taste.
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I slice the grilled chicken and pour the warm cheese sauce generously over the top before serving.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prepare, 25 minutes to cook, and about 35 minutes total.
Variations
Sometimes I swap cheddar for pepper jack cheese for extra heat, or I add a handful of chopped jalapeños into the sauce for a bolder flavor. I also like serving this dish with grilled bell peppers, onions, or zucchini for color and freshness. When I want a richer sauce, I stir in a splash of heavy cream at the end.
Storage/reheating
I store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet or microwave and gently reheat the cheese sauce over low heat, stirring frequently and adding a splash of milk if it’s too thick.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless thighs for a juicier texture—they stay tender even when grilled.
How do I keep the cheese sauce smooth?
I make sure to warm the milk before adding it to the roux and use freshly shredded cheese, since pre-shredded cheese can make the sauce grainy.
What can I serve with this dish?
It pairs beautifully with rice, roasted vegetables, or tortilla chips for dipping.
Can I make the sauce ahead of time?
Yes, I make it up to a day in advance and reheat it gently, adding a splash of milk to restore creaminess.
How spicy is this recipe?
The heat level is mild to moderate, but I can adjust it easily by reducing or increasing the cayenne and red pepper flakes.
Conclusion
This Mexican chicken with cheese sauce is the perfect mix of spicy, creamy, and comforting. I love how the grilled chicken’s smoky flavor combines with the smooth, tangy cheddar sauce—it’s a simple dish that feels special every time. Whether I serve it for a family dinner or a weekend get-together, it always gets rave reviews and leaves everyone asking for seconds.
Mexican Chicken with Cheese Sauce Recipe
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This Mexican chicken with cheese sauce is juicy, spicy, and smothered in creamy melted cheddar. A quick and flavorful dinner that brings restaurant-style taste to your weeknight table.
- Author: Sarah
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grill
- Cuisine: Mexican-Inspired
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes (adjust to taste)
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
Salt and black pepper, to taste
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups extra-sharp cheddar cheese, shredded
¼ tsp cayenne pepper (optional)
½ tsp paprika
Salt, to taste
Instructions
Season Chicken:
In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
Rub the spice mix evenly onto both sides of the chicken breasts.
Grill Chicken:
Preheat a grill or grill pan over medium-high heat.
Cook chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove from grill and let rest for a few minutes before slicing.
Make Cheese Sauce:
In a saucepan over medium heat, melt butter.
Whisk in flour and cook for about 1 minute to form a roux.
Gradually whisk in milk, stirring continuously until the sauce begins to thicken (do not boil).
Lower the heat and slowly add shredded cheddar cheese, whisking until smooth and melted.
Stir in cayenne pepper, paprika, and salt to taste.
Assemble:
Slice grilled chicken and pour the warm cheese sauce generously over the top.
Serve immediately with rice, roasted veggies, or tortillas.
Notes
Use chicken thighs for extra juiciness.
Add grilled bell peppers, corn, or zucchini for color and texture.
For extra heat, swap cheddar for pepper jack or stir in diced jalapeños.
Always shred cheese from a block—pre-shredded cheese can make the sauce grainy.
Warm milk before adding to the roux for a smoother, lump-free sauce.