Mexican Chicken with Cheese Sauce
Juicy spice-rubbed grilled chicken breasts topped with a rich, creamy cheddar cheese sauce with a southwestern kick—ready in under an hour for an easy, crowd-pleasing dinner.
Equipment
- Grill or grill pan
- Medium saucepan
- Mixing bowl
- Whisk
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground cumin
- to taste salt and black pepper
For the Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups extra sharp cheddar cheese shredded
- 0.25 tsp cayenne pepper optional
- 0.5 tsp paprika
- to taste salt
Instructions
- Step 1: In a bowl, mix chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and black pepper. Rub the spice mixture generously onto both sides of the chicken breasts.
- Step 2: Heat grill or grill pan to medium-high. Grill chicken breasts for 6 to 8 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest for a few minutes.
- Step 3: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until bubbly and nutty-smelling to make a roux.
- Step 4: Slowly whisk in milk, stirring constantly to avoid lumps. Let sauce thicken gently without boiling.
- Step 5: Lower heat and gradually add shredded cheddar cheese, stirring until melted and smooth. Stir in optional cayenne pepper, extra paprika, and salt to taste.
- Step 6: Slice grilled chicken and pour warm cheese sauce over the top. Serve immediately with your favorite sides.
Notes
Substitute boneless skinless thighs for juicier chicken. Mix in other cheeses like pepper jack for milder sauce. Use 2% or dairy-free milk alternatives for lighter versions. Add sautéed onions or peppers under the sauce, or diced jalapeños for extra heat. Store leftovers separately in airtight containers for up to 3-4 days in the fridge.