Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Ultimate Mexican Chicken with Cheese Sauce You’ll Crave

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes
  • Yield: 6 Servings 1x
  • Category: Dinner

Description

How to make succulent Mexican chicken with a rich, creamy cheese sauce and vibrant spices that’s ready in under 30 minutes for a quick dinner.

Ingredients

Scale
  • Main Components:
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Flavor Builders:
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 ounces (1 can) diced green chiles, undrained
  • 1 cup low-sodium chicken broth
  • Seasonings & Spices:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh Finish & Toppings:
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  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.
  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.
  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.
  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.
  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.
  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.

Notes

Always whisk your roux constantly when adding milk to prevent a lumpy sauce.

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

Substitute all-purpose flour with a gluten-free blend or cornstarch for a delicious gluten-free version.

Serve warm with cilantro-lime rice, warm tortillas, or crispy tortilla chips for a comforting family meal.

Make the dish up to 2 days ahead and refrigerate. Reheat gently, adding a splash of milk to restore creaminess.

**Allergy Information:** Dairy, Gluten

Find it online: https://tastetrend.net/the-ultimate-mexican-chicken-with-cheese-sauce-youll-crave/