Mexican chicken with cheese sauce is a tasty and comforting dish that brings together juicy, seasoned chicken topped with a rich, creamy cheese sauce. The cheesy topping melts perfectly over the chicken, adding a wonderful gooey texture and a burst of flavor that makes each bite enjoyable. It’s a simple meal with bold flavors that really hits the spot.
I love making this dish when I want something quick but satisfying. The cheese sauce is easy to whip up and it turns the chicken into a cheesy, flavorful treat that everyone around the table enjoys. I usually season the chicken with classic Mexican spices like cumin and chili powder to give it that warm, inviting flavor that pairs so well with the smooth cheese sauce.
For me, this dish feels like a cozy homemade dinner that’s perfect served with rice, beans, or even a fresh salad. Sometimes I add some fresh cilantro or a squeeze of lime on top to brighten the flavors. It’s one of those meals that’s easy enough for a weeknight but special enough to make you feel like you’re doing something a little extra for yourself or your family.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for quick, even cooking. You can swap for chicken thighs if you want juicier meat, but cook a bit longer.
Cheese: Cheddar gives a nice melt and flavor. For a more authentic taste, try a Mexican blend or Monterey Jack. If dairy-free, use vegan cheese or a cashew-based sauce.
Milk and cream: Whole milk and evaporated milk or cream add richness to the sauce. You can use plant-based milks like oat or almond for a lighter or dairy-free option, but the sauce may be less creamy.
Spices: Classic Mexican spices like chili powder, cumin, and smoked paprika create the dish’s warm flavor. Adjust spice levels to your taste and try adding chipotle powder for smokiness.
How Do You Make a Smooth and Creamy Cheese Sauce?
Making the sauce right is key. Start by melting butter, then whisk in flour to form a roux. This thickens the sauce and prevents lumps.
- Cook the flour and butter for about 1 minute but don’t let it brown.
- Slowly add milk while whisking constantly to avoid lumps.
- Cook and whisk until the sauce thickens, then remove from heat before adding cheese.
- Add cheese off heat to prevent it from breaking or getting grainy.
If the sauce feels too thick, add a splash of milk. If it’s too thin, cook a bit longer while stirring. Taking these steps makes a smooth, creamy sauce that coats the chicken perfectly.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken evenly and making the cheese sauce in the same pan.
- Whisk – helps you mix the cheese sauce smoothly without lumps.
- Measuring spoons and cups – keeps your spices and liquids accurate for balanced flavors.
- Spatula or tongs – makes flipping chicken easy and safe.
- Cutting board and knife – for prepping chicken and chopping fresh cilantro.
Flavor Variations & Add-Ins
- Use shredded pepper jack cheese for a spicy twist in the sauce.
- Add sautéed bell peppers and onions for extra crunch and sweetness.
- Try topping with sliced avocado or a dollop of sour cream to cool down the heat.
- Swap chicken for grilled shrimp for a quicker, lighter version.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For the Cheese Sauce:
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- ½ cup milk (whole or 2%)
- ½ cup evaporated milk or heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon cayenne pepper (optional for heat)
For Garnish and Serving:
- ¼ cup chopped fresh cilantro
- Cooked rice or beans, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 minutes to cook the chicken and sauce, totaling around 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice mix on both sides of the chicken breasts to coat them well.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes on each side, or until they are fully cooked and nicely browned. Once done, remove the chicken from the skillet and set aside.
3. Make the Cheese Sauce:
In the same skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute to make a roux. Slowly whisk in the milk and evaporated milk or cream. Keep whisking and cooking until the sauce thickens, about 3 to 5 minutes. Lower the heat and stir in the shredded cheese until melted and smooth. Add cayenne pepper if you like a little heat. Taste and add salt and pepper if needed.
4. Assemble and Serve:
Put the cooked chicken breasts back into the skillet and spoon the cheese sauce over the top. Let the chicken warm through in the sauce for 2 to 3 minutes. Serve the chicken hot with cooked rice or beans on the side. Sprinkle with fresh chopped cilantro before serving.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
How Can I Make the Cheese Sauce Dairy-Free?
Use plant-based milk like almond or oat milk and substitute the cheddar cheese with a vegan cheese alternative. You may need to adjust the thickening time slightly for the sauce.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and cook the chicken and cheese sauce separately, then store them in airtight containers in the fridge for up to 2 days. Reheat gently on the stove and combine before serving.
What Are Good Side Dishes to Serve With Mexican Chicken?
Rice and beans are classic choices. You can also try a fresh green salad, roasted vegetables, or warm tortillas to complement the creamy cheese sauce and spices.
