Craving a meal that’s both quick to whip up and packed with flavor? Look no further! My Mexican Chicken Cheese Sauce Recipe transforms ordinary chicken into an extraordinary culinary experience. It's healthy, unbelievably tasty, and comes together in a snap. I remember those busy weeknights juggling work and family – this recipe was my savior, offering a delicious and satisfying meal without sacrificing precious time. Get ready to enjoy the ultimate comfort food!
Why You Will Love This Recipe
My grandmother, Abuela Elena, was the heart of our family kitchen. Every Sunday, she'd whip up the most amazing Mexican dishes. While this Mexican Chicken Cheese Sauce Recipe isn't exactly her recipe, it's inspired by her love of cheesy comfort food and vibrant Mexican flavors. This dish always reminds me of her warmth and the lively family gatherings around her table. I hope it brings you the same joy and connection!
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 8 oz (2 cups) shredded cheddar cheese
- 4 oz (1 cup) shredded Monterey Jack cheese
- 1/2 cup diced tomatoes and green chilies (such as Rotel)
- 1/4 cup chopped cilantro
- Optional Toppings:
- Sour cream
- Guacamole
- Diced green onions
- Tortilla chips
Step-by-Step Instructions for Making the Recipe
- Prep the Chicken: Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook the Chicken: Spread the seasoned chicken in a single layer on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through. Let it rest for 5 minutes.
- Make the Cheese Sauce: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in flour until smooth, making a roux.
- Add Milk: Gradually pour in milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Incorporate Cheese: Reduce heat to low. Stir in cheddar cheese and Monterey Jack cheese until melted and smooth.
- Add the Kick: Stir in diced tomatoes and green chilies and chopped cilantro.
- Combine: Add the cooked chicken to the cheese sauce and stir to coat evenly.
- Serve: Serve your delicious Mexican Chicken Cheese Sauce Recipe immediately. Garnish with sour cream, guacamole, diced green onions, or tortilla chips. Enjoy!
Mexican Chicken Cheese Sauce Recipe
Ingredients
Equipment
Method
- Prep the Chicken: Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.1.5 lbs boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, Salt and pepper
- Cook the Chicken: Spread the seasoned chicken in a single layer on a baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through. Let it rest for 5 minutes.
- Make the Cheese Sauce: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in flour until smooth, making a roux.2 tbsp butter, 2 tbsp all-purpose flour
- Add Milk: Gradually pour in milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.2 cups milk
- Incorporate Cheese: Reduce heat to low. Stir in cheddar cheese and Monterey Jack cheese until melted and smooth.8 oz shredded cheddar cheese, 4 oz shredded Monterey Jack cheese
- Add the Kick: Stir in diced tomatoes and green chilies and chopped cilantro.1/2 cup diced tomatoes and green chilies, 1/4 cup chopped cilantro
- Combine: Add the cooked chicken to the cheese sauce and stir to coat evenly.1.5 lbs boneless, skinless chicken breasts
- Serve: Serve your delicious Mexican Chicken Cheese Sauce Recipe immediately. Garnish with sour cream, guacamole, diced green onions, or tortilla chips. Enjoy!Sour cream, Guacamole, Diced green onions, Tortilla chips