Name: Mexican Chicken with Cheese Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons flour; 2 tablespoons butter; 1 cup milk; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 cup extra sharp cheddar cheese, shredded

Jump to Recipe

If you’re looking to brighten up your dinner routine, this Mexican Chicken with Cheese Sauce is pure magic on a plate. Tender, spice-rubbed chicken breasts are chargrilled to perfection, then bathed in a rich cheddar sauce with just a hint of heat—each bite is a flavor-packed fiesta! Whether you’re hungry for a simple weeknight meal or planning a festive gathering, this dish brings lively colors, bold spices, and creamy comfort together in a way that’ll have everyone at the table swooning. Let’s make Mexican Chicken with Cheese Sauce your new go-to favorite!

Mexican Chicken with Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient lineup for Mexican Chicken with Cheese Sauce is straightforward, but don’t let its simplicity fool you. Every component here plays a starring role, bringing together taste, texture, and that irresistible cheesy flair we all crave.

Flour: The key to a velvety, thick cheese sauce base—don’t skip this step!
Butter: Adds richness and that buttery backbone to your sauce.
Milk: Use whole milk if possible for extra creaminess.
Salt: Enhances every flavor—don’t be afraid to taste and adjust.
Cayenne Pepper: Just a pinch brings a delicate, warming heat that isn’t overwhelming.
Paprika: Earthy, smoky, and colorful—paprika brings layers of flavor to both chicken and cheese sauce.
Sharp Cheddar Cheese (shredded): Always grate your own for the best melt and flavor; pre-shredded just can’t compare.
Boneless Skinless Chicken Breasts: Lean, juicy, and perfect for soaking up all those spices and sauce.
Chili Powder: Adds warmth and a classic Tex-Mex flavor profile to your chicken.
Garlic Powder: A must for savory depth in every bite of chicken.
Onion Powder: Rounds out the spice blend for irresistible aroma and taste.
Crushed Red Pepper Flakes: A pinch boosts the kick, but adjust to your preferred spice level.
Dried Oregano: Brings a touch of herby freshness that makes the spices pop.
Additional Paprika: Doubles down on the flavor and color for maximum appeal.
Ground Cumin: Earthy and aromatic, cumin is what truly makes the chicken taste “Mexican.”
Pepper: Always freshly cracked if possible, for the best boldness.

How to Make Mexican Chicken with Cheese Sauce

Step 1: Season the Chicken

Start by mixing together your chili powder, garlic powder, onion powder, crushed red pepper, dried oregano, paprika, ground cumin, salt, and pepper in a small bowl. Rub this vibrant spice blend liberally over both sides of the chicken breasts. The generous seasoning ensures every bite of your Mexican Chicken with Cheese Sauce bursts with bold, exciting flavor.

Step 2: Grill the Chicken

Preheat your grill pan over medium to high heat. Once it’s hot, lay the chicken breasts down and let them sear. Cook until each side is beautifully marked and the chicken is firm and juicy—aim for an internal temperature of 165 degrees Fahrenheit. Once grilled, let the chicken rest; this helps keep every piece juicy and flavorful.

Step 3: Start the Cheese Sauce Base

Grab a medium saucepan and melt the butter over medium heat. When it’s bubbly, sprinkle in your flour and whisk constantly. You’re creating the roux that forms the dreamy backbone of the cheese sauce. Wait until you see some bubbling around the edges—about a minute—so the flour gets cooked but not browned.

Step 4: Whisk in Milk

Slowly pour in your milk, whisking as you go to prevent any lumps. This technique creates a silky sauce from the get-go. Keep stirring until the mixture is smooth and begins to heat through—this gentle heat is key for a luscious sauce without any graininess.

Step 5: Melt the Cheese

Keep an eye on your temperature; you want the mixture hot but not boiling. Test with your finger (carefully!)—it should feel steamy but never scalding. Begin adding your freshly shredded cheddar in small handfuls, whisking each addition until fully melted before the next. This patient melting process leads to the ultimate creamy finish for your Mexican Chicken with Cheese Sauce.

Step 6: Season and Finish the Sauce

Once your cheese is completely melted, stir in the paprika and cayenne pepper for an extra dimension of warmth and color. Taste and add a pinch of salt if needed. Now, pour this molten cheddar glory over your warm, grilled chicken breasts. Serve immediately, while the cheese sauce is at its oozy best!

How to Serve Mexican Chicken with Cheese Sauce

Garnishes

The finishing touches make a world of difference! Shower your Mexican Chicken with Cheese Sauce with vibrant garnishes like fresh chopped cilantro, thinly sliced green onions, or even a handful of diced, juicy tomatoes. A squeeze of lime brightens all the flavors and adds a dash of color that invites everyone to dig in.

Side Dishes

This star dish pairs beautifully with classic sides. Spoon it over fluffy Mexican rice, serve alongside a pile of warm, buttery corn, or scoop up extra cheese sauce with crisp tortilla chips. For a fresh balance, consider a crunchy salad dressed with lime vinaigrette or a cooling side of guacamole.

Creative Ways to Present

For a crowd-pleasing twist, slice the chicken and stuff it into warm flour tortillas for saucy tacos, or lay it over a bed of seasoned cauliflower rice for a lighter take. Hosting friends? Set up a build-your-own Tex-Mex bowl bar with extra toppings—everyone will love making their Mexican Chicken with Cheese Sauce uniquely their own.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), store the chicken and cheese sauce separately in airtight containers in the fridge for up to three days. Keeping them apart ensures the chicken stays juicy and the sauce remains smooth for easy reheating.

Freezing

The chicken itself freezes beautifully—wrap tightly or use freezer bags, and it’ll keep for up to two months. The cheese sauce can also be frozen, though it may require a little extra whisking to bring back its texture after thawing. Thaw both in the refrigerator for best results.

Reheating

Warm the chicken gently in the microwave or on the stovetop with a splash of broth to keep it moist. For the cheese sauce, reheat in a saucepan over low heat, stirring constantly. Add a spoonful of milk if it looks too thick or starts to separate, and whisk until smooth and glossy once again. Then pour generously over the reheated chicken and enjoy!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and pack more flavor, making them a great alternative for Mexican Chicken with Cheese Sauce. Just adjust the cooking time, as thighs may take a bit longer on the grill.

Is there a way to make this dish less spicy?

Definitely. Simply use less cayenne pepper and crushed red pepper flakes in the spice rub and cheese sauce. The result will still be delicious and crowd-friendly, just with a milder kick.

What’s the best cheese to use for the sauce?

For the creamiest, most flavorful result, always use a good-quality, extra sharp cheddar and shred it yourself. Avoid pre-shredded bags, which can contain anti-caking agents that ruin the sauce’s smoothness in this Mexican Chicken with Cheese Sauce.

Can I prepare the cheese sauce in advance?

Yes! Make the cheese sauce up to a day ahead and store in the fridge. Reheat gently on the stovetop, whisking in a bit of milk to restore the silky texture before pouring over your freshly grilled chicken.

How do I know when the chicken is fully cooked?

The safest way is with a meat thermometer—the thickest part should read 165 degrees Fahrenheit. If you don’t have one, cut into the middle; the juices should run clear and there shouldn’t be any pink left.

Final Thoughts

This Mexican Chicken with Cheese Sauce is one of those recipes that always wins hearts—and empty plates—wherever it goes. Bursting with bold flavors, creamy cheddar, and just the right amount of spice, it’s a true celebration of comfort and fun on your dinner table. Give it a try, and I bet you’ll find yourself coming back to it again and again!

Mexican Chicken with Cheese Sauce Recipe

★★★★★

5 from 14 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Delicious Mexican Chicken with a rich and creamy cheese sauce is the perfect dinner recipe to spice up your weeknight meals. Tender grilled chicken topped with a flavorful and gooey cheese sauce will have your taste buds singing!

Instructions

Season the Chicken: Mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Season both sides of the chicken breasts.
Grill the Chicken: Heat a grill pan over medium-high heat and grill the seasoned chicken breasts until cooked through (internal temp 165°F). Set aside.
Prepare the Cheese Sauce: In a saucepot, melt butter over medium heat. Whisk in flour and cook until slightly bubbly. Slowly add milk, whisking constantly. Heat until warm. Add cheese gradually, stirring until melted. Season with paprika, cayenne pepper, and salt.
Serve: Pour the hot cheese sauce over the grilled chicken and serve immediately.