Mexican Chicken With Cheese Sauce Recipe

Sometimes, you just need a dish that’s equal parts simple and showstopping—something that feels like a treat without requiring hours in the kitchen. For me, Mexican Chicken with Cheese Sauce is that recipe. The perfectly seasoned, grilled chicken, paired with a creamy, spicy cheese sauce, makes for a hearty, crowd-pleasing dinner that’s on the table in under 30 minutes. Plus, it’s versatile enough to adapt to your taste, mood, or whatever you happen to have in the pantry.

This is one of those recipes I first made on a whim after a long day when I didn’t feel like doing anything too fancy. But let me tell you, after one bite of that tender, juicy chicken smothered in rich cheese sauce, it became an instant family favorite. It’s one of those go-to meals I know I can rely on, whether it’s a busy weeknight or I’m having friends over for a casual dinner.

Mexican Chicken With Cheese Sauce Recipe

A Little Story Behind the Dish: How I Found My “Cheesy” Happy Place

I’ve always had a soft spot for Mexican-inspired flavors, but there’s something about combining grilled chicken with a cheesy sauce that just takes it to another level. The first time I made this, I was actually experimenting with ways to jazz up plain old grilled chicken breasts. They’re a staple in my house, but let’s be real—sometimes you need something more than just a squeeze of lemon and salt to make dinner exciting. Enter: this magical cheese sauce. One taste, and I was hooked. The cheese sauce is rich without being overwhelming, with just the right hint of spice to keep things interesting. My family calls it “comfort food with a kick”—and I’d have to agree!

A Quick Dive Into the Origins of This Recipe

While this dish isn’t traditional Mexican fare, it’s certainly inspired by the bold, smoky flavors you’ll find in Mexican cuisine. Spices like cumin, chili powder, and paprika create that earthy, slightly spicy base that pairs so well with the creamy cheddar cheese sauce. Cheese in Mexican cooking is often used in dishes like enchiladas or over top of refried beans, so I thought, why not give it a starring role here? And let’s be honest, cheese sauce is universally loved—there’s no better way to add richness to grilled chicken!

Let’s Talk Ingredients: What You Need for Maximum Flavor

Chicken Breasts

The chicken is the heart of this dish, so you want to make sure they’re cooked perfectly. I always use boneless, skinless chicken breasts for a leaner option, but chicken thighs work too if you want something juicier. The spice rub gives the chicken a flavor boost, and if you’re out of one or two spices, don’t worry! I’ve swapped out chili powder for smoked paprika before and added extra cumin when I’ve run out of oregano. It’s pretty forgiving.

The Spice Blend

This recipe’s seasoning mix is a blend of chili powder, cumin, paprika, and oregano, with a little red pepper flake for heat. You get warmth and depth from the cumin and paprika, a hint of spice from the crushed red pepper, and an herbaceous lift from the oregano. If you like it milder, just cut down on the red pepper flakes, or swap them for something sweeter, like smoked paprika.

Cheese Sauce

Ah, the cheese sauce—this is where the magic happens. A mix of sharp cheddar, paprika, cayenne, and butter makes it rich and creamy with just enough spice to keep you coming back for more. Be sure to use freshly shredded cheese! Those pre-shredded bags might seem convenient, but they often contain anti-caking agents that stop the cheese from melting smoothly.

Substitution Ideas

Don’t have cheddar? You could swap in Monterey Jack or even a blend of cheeses like cheddar and mozzarella for a slightly different flavor profile. Or, if you want to make it a bit healthier, you could use reduced-fat cheese, though the sauce may not be quite as silky.

Mexican Chicken With Cheese Sauce Recipe

Essential Tools to Get the Job Done

You don’t need anything fancy for this recipe, but there are a few key tools that’ll make your life easier:

  1. Grill pan or outdoor grill: For perfectly grilled chicken with those lovely char marks.
  2. Medium saucepan: For melting the butter and whisking together that glorious cheese sauce.
  3. Whisk: This is crucial for avoiding lumps in your sauce. Trust me, I’ve tried it with a spoon, and it just doesn’t turn out as smooth.
  4. Meat thermometer: Optional, but I highly recommend it for ensuring your chicken hits that magic internal temperature of 165°F. No one likes overcooked, dry chicken, right?

Step-by-Step: Cooking Mexican Chicken With Cheese Sauce

Step 1: Season Your Chicken

First things first, mix together the spices (chili powder, garlic powder, onion powder, paprika, cumin, crushed red pepper flakes, oregano, salt, and pepper) in a small bowl. Rub this seasoning blend all over the chicken breasts, making sure both sides are coated evenly. It’s like giving your chicken a little flavor spa treatment!

Step 2: Get Grilling!

Heat up your grill pan (or actual grill, if the weather’s nice) over medium-high heat. You want it hot enough to get a good sear on the outside without overcooking the inside. Grill your chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. If you’re not sure, poke the thickest part with a meat thermometer just to be safe. Set the chicken aside to rest while you work on the sauce.

Step 3: Make That Cheese Sauce

Now, for the best part! Melt the butter in a medium saucepan over medium heat. Once it’s melted, whisk in the flour and cook it for about a minute, just until it starts bubbling. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce starts to thicken—this should take about 3-5 minutes.

When it’s hot but not boiling, start adding the shredded cheddar a little at a time, whisking until it melts completely. Stir in the paprika, cayenne, and a pinch of salt. Taste it and adjust the seasoning if necessary. You want a smooth, slightly spicy, cheesy sauce that’s thick but pourable.

Step 4: Plate and Serve

To serve, slice the chicken and drizzle that luscious cheese sauce over the top. You can also serve extra sauce on the side—because more cheese is always a good idea!

Mexican Chicken With Cheese Sauce Recipe

Variations and Adaptations: Make It Your Own

  • Vegan or Dairy-Free: Swap out the chicken for grilled portobello mushrooms or tofu, and make the cheese sauce with a plant-based cheese and almond milk. I’ve tried it with cashew-based cheese sauces, and it’s surprisingly good!
  • Gluten-Free: This recipe can easily be made gluten-free by using a gluten-free flour blend for the cheese sauce.
  • Spicier: Amp up the heat by adding extra cayenne or even a splash of hot sauce to the cheese sauce. Or, you could sprinkle some jalapeños over the top for a fresh kick.
  • Different Protein: This spice blend works beautifully on shrimp or beef, too. The cheese sauce pairs equally well with both.

How to Serve: Presentation Ideas and Sides

When serving this dish, I love to slice the chicken breasts into strips and drizzle the cheese sauce over the top for a more casual, family-style presentation. You can garnish with fresh cilantro or green onions for a pop of color and freshness.

For sides, try serving this with Mexican-style rice, a simple salad with lime vinaigrette, or roasted vegetables. I’ve also done it with grilled corn on the cob on the side—it’s fantastic!

Drink Pairings: What to Sip Alongside

I personally love pairing this dish with a crisp Mexican lager, like Modelo or Pacifico, which balances the rich cheese sauce. If you prefer wine, a Sauvignon Blanc or light Chardonnay works beautifully. And for non-drinkers, an agua fresca with lime and cucumber is super refreshing alongside these bold flavors.

Storing and Reheating: Keeping Leftovers Tasty

Got leftovers? Lucky you! Store the chicken and cheese sauce separately in airtight containers. The chicken will keep for up to 3 days in the fridge, and the cheese sauce should be good for about 2 days. To reheat, warm the chicken in the microwave and gently reheat the cheese sauce on the stovetop, adding a splash of milk to thin it out if necessary.

Scaling the Recipe: Feeding a Crowd or Just Yourself?

This recipe easily doubles if you’re cooking for a larger group. Just be mindful when making the cheese sauce—you’ll need to increase the butter, flour, and milk proportionally, and make sure to add the cheese slowly so it melts evenly. If you’re cooking for one or two, you can halve the recipe, but trust me—you’ll want leftovers.

A Few Potential Pitfalls (And How to Avoid Them)

  • Dry Chicken: To avoid overcooking, always use a meat thermometer, and let the chicken rest for a few minutes before slicing.
  • Lumpy Sauce: Whisk, whisk, whisk! And make sure to add the milk slowly to avoid clumps.
  • Too Spicy: If the sauce ends up spicier than you’d like, you can temper the heat with a little extra milk or even a dollop of sour cream stirred in.

Ready to Try It? You Won’t Regret It!

I promise, once you try this Mexican Chicken with Cheese Sauce, it’ll be a regular in your dinner rotation. The balance of smoky spices, juicy chicken, and velvety cheese is just too good to pass up. Give it a go, and don’t be afraid to tweak it to suit your tastes—half the fun of cooking is making a recipe your own.

Mexican Chicken With Cheese Sauce Recipe

FAQs

1. Can I use pre-shredded cheese? I’d avoid it if you can. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.

2. Can I make the sauce ahead of time? Yes! Just store it in the fridge and reheat gently on the stove, adding a splash of milk if it thickens too much.

3. What’s the best way to reheat leftovers? Reheat the chicken in the microwave and the sauce on the stovetop, adding milk to the sauce if needed.

4. Can I freeze the cheese sauce? It’s best fresh, but you can freeze it. Just be prepared to whisk it vigorously when reheating to restore its smooth texture.

5. What’s the spiciest part of this dish? The cayenne in the cheese sauce and the red pepper flakes in the chicken seasoning bring the heat, but you can adjust both to your liking.

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Mexican Chicken With Cheese Sauce Recipe

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Flavor-packed Mexican chicken breasts with a rich, spicy cheese sauce. Perfect for a quick, satisfying dinner!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

Chicken

  • 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
  • ¼ teaspoon pepper

cheese sauce

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 cup extra sharp cheddar cheese shredded, do not use the bags!

Instructions

Step 1: Season Your Chicken

First things first, mix together the spices (chili powder, garlic powder, onion powder, paprika, cumin, crushed red pepper flakes, oregano, salt, and pepper) in a small bowl. Rub this seasoning blend all over the chicken breasts, making sure both sides are coated evenly. It’s like giving your chicken a little flavor spa treatment!

Step 2: Get Grilling!

Heat up your grill pan (or actual grill, if the weather’s nice) over medium-high heat. You want it hot enough to get a good sear on the outside without overcooking the inside. Grill your chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. If you’re not sure, poke the thickest part with a meat thermometer just to be safe. Set the chicken aside to rest while you work on the sauce.

Step 3: Make That Cheese Sauce

Now, for the best part! Melt the butter in a medium saucepan over medium heat. Once it’s melted, whisk in the flour and cook it for about a minute, just until it starts bubbling. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce starts to thicken—this should take about 3-5 minutes.

When it’s hot but not boiling, start adding the shredded cheddar a little at a time, whisking until it melts completely. Stir in the paprika, cayenne, and a pinch of salt. Taste it and adjust the seasoning if necessary. You want a smooth, slightly spicy, cheesy sauce that’s thick but pourable.

Step 4: Plate and Serve

To serve, slice the chicken and drizzle that luscious cheese sauce over the top. You can also serve extra sauce on the side—because more cheese is always a good idea!

Notes

How to Serve: Presentation Ideas and Sides

When serving this dish, I love to slice the chicken breasts into strips and drizzle the cheese sauce over the top for a more casual, family-style presentation. You can garnish with fresh cilantro or green onions for a pop of color and freshness.

 

For sides, try serving this with Mexican-style rice, a simple salad with lime vinaigrette, or roasted vegetables. I’ve also done it with grilled corn on the cob on the side—it’s fantastic!

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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