Ingredients for Mexican Chicken with Cheese Sauce

• 1.5 lbs boneless, skinless chicken breasts: The star protein, providing lean, tender bites. Slice against the grain for ultimate tenderness in your Mexican Chicken with Cheese Sauce.
• 4 tablespoons unsalted butter: Forms the rich foundation of our creamy cheese sauce. Using unsalted allows precise seasoning control.
• 1/4 cup all-purpose flour: Creates the roux, essential for thickening the sauce to a perfect consistency. Whisk constantly to prevent lumps.
• 2 cups whole milk: The creamy base that transforms into a luxurious cheese sauce. Use whole milk for the best richness and body.
• 2 cups sharp cheddar cheese, shredded: The essential ingredient for that irresistible, tangy, cheesy goodness. Shred your own for superior melt and flavor.
• 1 cup chicken broth: Adds depth and moisture, ensuring the chicken stays juicy and flavorful. Use low-sodium to manage overall saltiness.
• 1 tablespoon olive oil: Perfect for sautéing aromatics, building the initial flavor layers. A good quality extra virgin olive oil makes a difference.
• 1 medium yellow onion, diced: Provides a sweet, aromatic base, crucial for building complex flavors. Sauté until translucent for optimal sweetness.
• 3 cloves garlic, minced: An essential aromatic that infuses the dish with pungent, savory depth. Mince fresh garlic for the best flavor.
• 1 (14.5 oz) can diced tomatoes, undrained: Adds bright acidity and a touch of sweetness to balance the richness. Don’t drain; the liquid is flavorful.
• 2 teaspoons chili powder: The backbone of the Mexican Chicken with Cheese Sauce’s vibrant, warm spice profile. Adjust to your preferred heat level.
• 1 teaspoon ground cumin: Delivers an earthy, smoky undertone, truly defining the Mexican flavor. Toast lightly before adding for more aroma.
• 1 teaspoon salt: An essential seasoning that enhances all flavors and balances the dish. Always taste and adjust as needed.
• 1/4 cup fresh cilantro, chopped: A vibrant, fresh garnish that adds a burst of herbal brightness. Stir in just before serving.
• Lime wedges, for serving: A squeeze of fresh lime juice brightens every bite. It’s the perfect zesty finishing touch.

How to Make Mexican Chicken with Cheese Sauce

Sear Chicken:

Heat olive oil in a large skillet. Sear chicken breasts until lightly browned, then set aside. In the same pan, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

Build Sauce:

Stir in diced tomatoes (undrained), chili powder, ground cumin, and salt into the skillet. Bring to a gentle simmer, allowing the flavors to meld for about 5 minutes. This creates a rich base for the Mexican Chicken with Cheese Sauce.

Make Roux:

In a separate medium saucepan, melt butter over medium heat. Whisk in all-purpose flour to form a smooth roux, cooking for 1-2 minutes until lightly golden. This is a critical step for a silky, creamy cheese sauce.

Whisk Sauce:

Gradually whisk in whole milk and chicken broth into the roux until smooth and thickened. Reduce heat to low, then slowly stir in shredded sharp cheddar cheese until completely melted and creamy. This forms your rich cheese sauce.

Simmer Chicken:

Return the seared chicken to the skillet with the tomato mixture. Simmer gently for 8-10 minutes, ensuring the chicken is cooked through and tender. This infuses the chicken with the vibrant Mexican flavors.

Finish Dish:

Pour the rich cheese sauce evenly over the tender chicken and tomato mixture in the skillet. Gently fold to combine, ensuring every piece of Mexican Chicken with Cheese Sauce is coated in cheesy goodness.

Garnish & Serve:

Garnish your delicious Mexican Chicken with Cheese Sauce with fresh chopped cilantro and serve immediately with lime wedges. This adds a burst of freshness, completing your comforting meal perfectly.

How to Store Mexican Chicken with Cheese Sauce

To store your Mexican Chicken with Cheese Sauce and keep it fresh, transfer leftovers into an airtight container and refrigerate promptly. It will remain delicious for 3-4 days. Don’t do what I did and leave it out; rapid refrigeration prevents spoilage. Discard if off smell or discoloration occurs.

For make-ahead convenience, prepare the chicken mixture and cheese sauce separately. Refrigerate them in individual airtight containers for up to 2 days. Combine and gently warm just before serving.

Reheat gently on the stovetop or microwave. Avoid overcooking to preserve the sauce’s creamy texture.

What to Serve with Mexican Chicken with Cheese Sauce

Serve this comforting Mexican Chicken with Cheese Sauce immediately for the best experience. It’s perfect enjoyed warm, straight from the stove. For a festive touch, present it family-style in a large skillet. You can pair it beautifully with fluffy rice, warm tortillas, or a simple green salad to complete your meal.

My favorite way to serve this is over fluffy cilantro-lime rice. The bright, zesty lime perfectly cuts through the rich, creamy cheese sauce, creating a balanced and incredibly satisfying bite. It’s the perfect way to enjoy this comforting meal.

Frequently Asked Questions

→ Can I substitute pre-shredded cheese in Mexican Chicken with Cheese Sauce?

No, I highly advise against it! Pre-shredded cheese has anti-caking agents that prevent a truly creamy sauce. Use freshly shredded sharp cheddar for the ultimate smooth, rich texture in this Mexican Chicken with Cheese Sauce, it makes all the difference.

→ How do I prevent dry chicken when making this Mexican Chicken with Cheese Sauce?

To prevent dry chicken, simmer it gently in the tomato mixture for only 8-10 minutes. Overcooking is a common mistake that makes it tough, trust me. You can also briefly velvet it with cornstarch for extra tenderness.

→ Can I make this Ultimate Mexican Chicken with Cheese Sauce recipe gluten-free?

Yes, you absolutely can! Simply substitute the all-purpose flour in the roux with an equal amount of a gluten-free all-purpose flour blend (check for xanthan gum) or half the amount of cornstarch. It works beautifully.

→ Can I make the Mexican Chicken with Cheese Sauce ahead of time?

Yes, you can! Prepare the chicken mixture and the cheese sauce separately. Refrigerate them in airtight containers for up to two days. Combine and gently reheat on the stovetop when you’re ready to serve for convenience.

→ How long does leftover Mexican Chicken with Cheese Sauce last in the fridge?

Leftover Mexican Chicken with Cheese Sauce will stay delicious for 3-4 days when transferred to an airtight container and refrigerated promptly. Rapid refrigeration prevents spoilage, a lesson I learned the hard way. Reheat gently to keep it creamy.