Mexican Chicken with Cheese Sauce is a tasty and comforting dish that brings together tender chicken smothered in a creamy, cheesy sauce with a little spicy kick. The blend of melted cheese, tomatoes, and chilies creates a rich, flavorful sauce that makes the chicken feel extra special. This dish captures those bold Mexican flavors without being too complicated to make.
I love making this when I want something cozy but with a punch of flavor. The gooey cheese sauce is always a hit with everyone around my table, and it’s one of those meals that feels like a warm hug on a plate. A little tip I have is to use fresh cilantro or a squeeze of lime on top to brighten the flavors and give it a fresh touch.
My favorite way to enjoy this Mexican Chicken is with some warm tortillas or over a bed of fluffy rice to soak up all that cheesy sauce. It’s perfect for weeknight dinners or when friends come over for a casual meal. Every bite feels like a little celebration, and I find myself making it again and again just because it’s so satisfying and fun to eat.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless works best for quick, even cooking. You can swap with chicken thighs if you want more juicy, tender meat.
Spices: Chili powder, cumin, and smoked paprika add bold Mexican flavor. If you don’t have smoked paprika, regular paprika or a dash of chipotle powder works well.
Cheese: Oaxaca cheese melts beautifully, but mozzarella is an easy, mild swap. For the sauce, cheddar or Monterey Jack give a creamy texture. Use vegan cheese for dairy-free options.
Mexican crema: It’s tangy and smooth; sour cream works as an easy substitute. Greek yogurt can be used but may thicken the sauce more.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
A smooth cheese sauce is key here. Start by making a roux: melt butter and stir in flour. Cook this for a minute to avoid a raw flour taste.
- Whisk in cold milk slowly to stop lumps from forming.
- Keep whisking constantly as the sauce thickens over medium heat.
- Remove from heat before adding cheese to prevent the sauce from breaking.
- Stir in cheese gradually, letting it melt gently for a silky result.
Adding the cream or sour cream last gives a nice tang and smooth texture. Patience and constant whisking are your best friends here!
Equipment You’ll Need
- Grill or skillet – I recommend a cast-iron skillet for even cooking and easy transfer to the oven if needed.
- Whisk – helps you make a smooth, lump-free cheese sauce.
- Saucepan – for simmering the cheese sauce and making the roux.
- Knife and cutting board – for chopping cilantro and dicing tomatoes if serving as a salad.
- Baking sheet or oven-safe dish (optional) – if you want to broil the cheese on top for a bubbly finish.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or a dash of hot sauce to the cheese sauce for more heat.
- Cheese options: Mix in pepper jack or add crumbled queso fresco for extra flavor.
- Veggie boost: Toss in sautéed bell peppers, onions, or corn kernels for more texture and color.
- Herb twist: Sprinkle with fresh parsley or sliced green onions instead of cilantro for a different fresh flavor.
Mexican Chicken with Cheese Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded Oaxaca cheese or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
For Serving:
- Cooked Mexican rice
- Fresh salad (lettuce and diced tomatoes recommended)
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and cook the chicken and cheese sauce. If you plan to broil the cheese topping, add another 2 minutes. Serving with rice and salad is quick and easy, making this a great weeknight meal.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Preheat your grill or skillet over medium-high heat. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly over both sides of the chicken breasts. Drizzle the olive oil over the chicken and rub it in well. Cook the chicken for 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and set aside.
2. Make the Cheese Sauce:
While the chicken cooks, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until lightly golden. Slowly add the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about 3-5 minutes. Remove from heat, stir in the Mexican crema or sour cream.
Add the shredded cheese, chili powder, cayenne pepper (if you like it spicy), salt, and pepper. Stir until the cheese melts and the sauce is smooth and creamy.
3. Assemble and Serve:
Place the cooked chicken breasts on a serving plate. Pour the cheese sauce generously over each piece. Sprinkle shredded Oaxaca or mozzarella cheese on top. If you want a bubbly topping, place the plate under a broiler for 1-2 minutes until the cheese melts and bubbles.
Garnish with chopped fresh cilantro. Serve alongside Mexican rice, a fresh salad, and lime wedges.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to completely thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry with paper towels to remove excess moisture for better browning.
Can I Make the Cheese Sauce Ahead of Time?
Absolutely. You can prepare the cheese sauce a few hours in advance and gently reheat it on the stove over low heat, stirring frequently. Add a splash of milk if it thickens too much.
How Should I Store Leftovers?
Store leftover chicken and cheese sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving to keep the sauce smooth.
What Can I Serve with Mexican Chicken and Cheese Sauce?
Serve with fluffy Mexican rice, a fresh salad of lettuce and tomatoes, or warm tortillas to soak up the sauce. Lime wedges add a bright, fresh finish!