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
