Mexican Chicken with Cheese (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 teaspoons chili powder
03 -
1 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
Salt and black pepper, to taste
08 -
2 tablespoons olive oil
→ For the Cheese Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
1 ½ cups milk
12 -
1 cup shredded cheddar cheese
13 -
½ cup shredded Monterey Jack cheese
14 -
1 (4 oz) can diced green chiles (optional, for mild heat)
15 -
¼ teaspoon cayenne pepper (optional, for extra spice)
16 -
Salt and black pepper, to taste
# Instructions:
01 -
In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side until fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
02 -
In the same skillet (wipe out excess grease if needed), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 3–4 minutes until slightly thickened. Stir in the cheddar cheese, Monterey Jack cheese, green chiles, cayenne pepper, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
03 -
Return the cooked chicken breasts to the skillet and spoon the cheese sauce over them. Let the chicken simmer in the sauce for 2–3 minutes to absorb all the delicious flavors.
04 -
Garnish with chopped cilantro or sliced jalapeños if desired. Serve hot with rice, beans, tortillas, or a fresh side salad.
# Notes:
01 -
This dish combines traditional Mexican spices with a rich cheese sauce for a flavorful main course.