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–+ servings

Mexican Chicken with Cheese Sauce

Mexican spiced chicken topped with a creamy cheese sauce makes this, Mexican Chicken with Cheese Sauce delicious any night of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 546
Ingredients Method Nutrition Notes

Ingredients
  

  • 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, do not use the bags!
  • 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

Method
 

  1. Mix together your seasonings and season both sides of the chicken breasts well.
  2. Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)
  3. Set aside.
  4. In a medium sized sauce pot, melt your butter over medium heat.
  5. Whisk in your flour and cook until it begins to just bubble around the edges.
  6. Add in the milk, slowly, whisking to combine as you go.
  7. Continue to whisk until your mix as heated through.
  8. You'll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.
  9. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
  10. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.

Nutrition

Serving: 1gCalories: 546kcalCarbohydrates: 11gProtein: 54gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 178mgSodium: 1744mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken breasts remain juicy, use a meat thermometer and remove them from the heat as soon as they reach an internal temperature of 165°F.
  • For a creamier cheese sauce, avoid pre-shredded cheese, as it often contains anti-caking agents that can prevent smooth melting. Opt for fresh, block cheese and shred it yourself.
  • If your cheese sauce starts to thicken too much, whisk in a splash of milk over low heat to achieve your desired consistency without breaking the sauce.
  • To save time, season your chicken and let it marinate for just 30 minutes before grilling; even a short marinade can enhance flavor significantly.
  • For leftovers, store your chicken and cheese sauce separately in the fridge for up to three days. When reheating, use a low oven (about 350°F) to gently warm without drying out the chicken.

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