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Mexican Chicken with Cheese Sauce

Mexican Chicken with Cheese Sauce
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Mexican Chicken with Cheese Sauce is a quick, flavorful dish that combines tender chicken with a rich, creamy cheese sauce infused with authentic Mexican spices. Ready in under 30 minutes, this comforting meal is perfect for weeknights and pairs beautifully with rice, tortillas, or vegetables. Mild enough for family dinners yet packed with bold flavor, it’s a versatile and satisfying option everyone will love.

Ingredients

Scale

Chicken

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs

Cheese Sauce

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup chicken broth
  • 1/2 cup cream or milk
  • 1 tablespoon olive oil or vegetable oil

Spices and Aromatics

  • 1 teaspoon ground cumin (plus extra for seasoning chicken)
  • 1 teaspoon chili powder (plus extra for sautéing)
  • 1/2 teaspoon smoked paprika (plus extra for seasoning chicken)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced

Additional Ingredients

  • 1/4 to 1/2 cup diced green chilies or jalapeños (adjust based on spice preference)
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced jalapeño or avocado for serving

Instructions

  1. Prepare the Chicken: Season the chicken breasts or thighs with cumin, chili powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat with a bit of oil. Cook the chicken for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and let rest, then slice or shred as desired.
  2. Sauté Aromatics: Reduce heat to medium. In the same skillet, add diced onions and minced garlic. Cook for 3-4 minutes until softened and fragrant, forming the flavorful base for the cheese sauce.
  3. Add Spices and Liquids: Sprinkle additional chili powder and cumin over the onions and garlic, stirring to combine. Pour in chicken broth and cream (or milk), scraping the skillet to lift any browned bits. Let the mixture simmer gently to reduce slightly and thicken.
  4. Melt the Cheese: Lower the heat and gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.
  5. Combine Chicken and Sauce: Return the cooked chicken to the skillet and spoon the cheese sauce over it. Let the chicken and sauce meld together for a few minutes so the flavors blend thoroughly.
  6. Garnish and Serve: Finish with fresh chopped cilantro and optional sliced jalapeños or avocado. Serve immediately with your favorite sides such as Mexican rice, corn tortillas, or a fresh salad.

Notes

  • Season Generously: Proper seasoning at every step ensures deep flavor.
  • Use Fresh Cheese: Freshly shredded cheese melts better than pre-packaged blends with anti-caking agents.
  • Adjust Sauce Texture: Modify cream or broth amounts to achieve your preferred sauce thickness.
  • Don’t Overcook Chicken: Remove chicken from heat once it reaches an internal temperature of 165°F to keep it juicy.
  • Customize Heat Levels: Add jalapeños or hot sauce gradually to control spiciness.

Nutrition

Keywords: Mexican chicken, cheese sauce, quick dinner, creamy chicken, Mexican spices, easy meal, family-friendly

Find it online: https://marybaking.com/mexican-chicken-with-cheese-sauce/