Few things bring comfort quite like juicy chicken smothered in a creamy, cheesy sauce. This Mexican Chicken with Cheese Sauce is a dish that feels both cozy and exciting, with a perfect balance of tender chicken, melty cheese, and just the right hint of spice.
It’s one of those meals that makes everyone come running to the table. And the best part? It comes together with simple pantry staples and just a few easy steps. Whether you’re feeding the family on a weeknight or serving friends for a casual dinner, this recipe delivers bold flavor with very little fuss.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Chicken |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings | 4 servings |
| Calories | ~420 kcal per serving |
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Mexican cheese blend (cheddar + Monterey Jack)
- ½ cup cream cheese, softened
- ½ cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- Fresh cilantro, chopped (for garnish)
Step-By-Step Instructions
- Prep the chicken
Pat chicken breasts dry and season both sides with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. - Cook the chicken
Heat olive oil in a large skillet over medium heat. Cook chicken 5–6 minutes per side, or until golden brown and cooked through (165°F internal temp). Transfer to a plate and keep warm. - Make the roux
In the same skillet, melt butter. Stir in flour and cook for 1 minute, whisking constantly to form a paste. - Build the cheese sauce
Slowly whisk in milk until smooth and slightly thickened, about 2–3 minutes. Stir in cream cheese until melted, then add shredded cheese. Mix until creamy. - Add flavor
Stir in drained tomatoes with green chilies. Taste and adjust seasoning as needed. - Finish & serve
Return chicken to the skillet, spooning sauce generously over each piece. Garnish with fresh cilantro and serve hot.
Helpful Notes & Tips
- Don’t overcook the chicken: Use a meat thermometer for juicy results.
- Cheese matters: Freshly grated cheese melts smoother than pre-shredded.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently over low heat to prevent sauce separation.
- Make ahead: Cook chicken ahead of time, then finish with sauce before serving.
Recipe Variations
- Protein swap: Try boneless turkey cutlets, or even shrimp.
- Spicy version: Add jalapeños, chipotle peppers, or extra chili powder to the sauce.
- Lighter option: Use reduced-fat cheese and Greek yogurt in place of cream cheese.
Serving Suggestions
- Serve over Spanish rice, cilantro-lime rice, or with warm tortillas for scooping.
- Add a side of roasted vegetables or a fresh green salad to balance the richness.
- Top with sliced avocado or a dollop of sour cream for extra creaminess.
Conclusion
This Mexican Chicken with Cheese Sauce is a family-style favorite that’s as comforting as it is flavorful. With tender chicken, a velvety cheese sauce, and just the right touch of spice, it’s the kind of dish that brings everyone together at the table. Grab a fork, pour on that sauce, and savor every cozy bite!