Mexican Chicken with Cheese Sauce Recipe
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.
- 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.
