Ingredients for Mexican Chicken with Cheese Sauce

• 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces: The star protein for this Mexican Chicken with Cheese Sauce, providing a lean and tender base. Cut into bite-sized pieces for quick cooking.
• 4 tablespoons unsalted butter: The foundation for our rich cheese sauce and sautéing the aromatics. Unsalted allows precise seasoning control for the ultimate flavor.
• 4 tablespoons all-purpose flour: Essential for creating a smooth roux, thickening the cheese sauce to perfection. Whisk thoroughly to avoid lumps and ensure creaminess.
• 2 cups whole milk: Provides the creamy liquid base for the luxurious cheese sauce. Warm it slightly before adding for a smoother, lump-free sauce.
• 2 cups shredded Monterey Jack cheese: Melts beautifully, offering a mild, creamy texture to the ultimate cheese sauce. Shred it yourself for best results.
• 1 cup shredded sharp cheddar cheese: Adds a delicious depth of flavor and a slightly sharper tang to the rich sauce. Balances the milder Monterey Jack.
• 1 medium yellow onion, finely diced: Provides a sweet and aromatic base, building the first layer of flavor for the chicken. Sauté until translucent for optimal taste.
• 3 cloves garlic, minced: An essential aromatic, infusing the dish with its pungent, delicious flavor. Don’t let it burn for best taste.
• 4 ounces (1 can) diced green chiles, undrained: Delivers a mild, authentic Mexican flavor and a touch of subtle heat. They’re crucial for that crave-worthy taste.
• 1 cup low-sodium chicken broth: Adds savory depth and helps keep the chicken moist, contributing to the overall richness of the sauce.
• 2 teaspoons chili powder: The primary spice, giving this Mexican Chicken its signature warm, earthy flavor. Adjust to your desired heat level.
• 1 teaspoon ground cumin: An essential spice that provides a warm, earthy, and slightly smoky aroma. It’s a foundation of Mexican cuisine.
• ½ teaspoon salt: Enhances all the flavors, balancing the richness of the cheese sauce and seasoning the chicken. Taste and adjust as needed.
• ¼ teaspoon black pepper: Adds a subtle peppery kick and rounds out the overall seasoning profile. Freshly ground is always best.
• ¼ cup fresh cilantro, chopped: Provides a bright, fresh, herbaceous finish, cutting through the richness of the sauce. Add just before serving.
• 1 lime, cut into wedges: Offers a burst of acidity and freshness, brightening the entire dish. Squeeze over the finished Mexican Chicken with Cheese Sauce.

How to Make Mexican Chicken with Cheese Sauce

Step 1: Sear Chicken

In a large skillet, cook chicken pieces over medium-high heat until lightly browned. Add diced onion and minced garlic, sautéing until softened. This builds the foundational flavors for our Mexican Chicken with Cheese Sauce.

Step 2: Simmer Flavors

Stir in chili powder, ground cumin, salt, black pepper, and undrained green chiles with the chicken. Pour in chicken broth, bringing it to a gentle simmer for 5-7 minutes. This infuses the chicken deeply with vibrant spices.

Step 3: Make Roux

In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour to create a smooth roux. Gradually add whole milk, whisking constantly until the sauce thickens and is smooth. This prevents lumps in your cheese sauce.

Step 4: Finish Sauce

Reduce heat to low. Gradually stir in shredded Monterey Jack and sharp cheddar cheese until melted and creamy. Season the cheese sauce to taste with additional salt and pepper. Keep stirring to prevent scorching.

Step 5: Combine Dish

Gently fold the seasoned chicken and chile mixture into the creamy, rich cheese sauce. Ensure everything is well combined and heated through. This creates the ultimate Mexican Chicken with Cheese Sauce ready to serve.

Step 6: Garnish & Serve

Garnish your delicious Mexican Chicken with Cheese Sauce with fresh chopped cilantro and a squeeze of lime. Serve immediately with rice, tortillas, or your favorite sides for a comforting family meal.

How to Store Mexican Chicken with Cheese Sauce

After cooling, store any leftover Mexican Chicken with Cheese Sauce in an airtight container. Refrigerate promptly for up to 3-4 days. Leaving it out too long can lead to spoilage, which I learned the hard way – nobody wants a wasted meal! Look for unusual smells or discoloration; if it’s not fresh, it’s best to discard.

For meal prep, you can store the cooked chicken and the cheese sauce separately in airtight containers, refrigerated for up to 2 days. Combine and gently reheat just before serving. A splash of milk helps restore creaminess.

What to Serve with Mexican Chicken with Cheese Sauce

Serve this delicious Mexican Chicken with Cheese Sauce warm, straight from the skillet, for an immediate comforting meal. For special occasions, garnish with extra fresh cilantro, a dollop of sour cream, or sliced avocado to make it truly shine. It’s perfect to pair with fluffy cilantro-lime rice, warm tortillas, or even crispy tortilla chips for dipping. Enjoy with a refreshing agua fresca.

I always serve this as a hearty taco filling! Spoon generous amounts into warm flour tortillas, add a squeeze of fresh lime, and enjoy. The rich, creamy chicken pairs perfectly, making a customizable meal everyone will love.

Frequently Asked Questions

→ Can I use different cheeses for The Ultimate Mexican Chicken with Cheese Sauce?

Absolutely! While Monterey Jack and cheddar offer the best creaminess, you can experiment. For a sharper flavor, try pepper jack or a blend of Mexican cheeses. Just ensure they melt well to keep the sauce smooth and delicious.

→ How do I prevent a lumpy cheese sauce when making this Mexican Chicken?

The secret is a smooth roux and gradual milk addition, whisking constantly. Also, always reduce heat to low before adding cheese. This prevents lumps and ensures your sauce is perfectly creamy every time, trust me.

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

Yes, easily! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch when making the roux. This ensures your delicious Mexican Chicken with Cheese Sauce remains safe for gluten-sensitive diets.

→ How long can I store leftover Mexican Chicken with Cheese Sauce safely?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I always check for unusual smells or discoloration before reheating. Reheat gently, adding a splash of milk to restore its creamy texture.

→ Can I make this Mexican Chicken with Cheese Sauce ahead of time or freeze it?

You can certainly make it ahead for up to 2 days refrigerated. Freezing isn’t recommended for the complete dish; the cheese sauce can separate upon thawing. It’s best enjoyed fresh for optimal texture.