Irresistible Mexican Chicken with Creamy Cheese Sauce Recipe
Learn how to make delicious Mexican Chicken with Cheese Sauce Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil or lard (for authentic flavor)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup whole milk or half-and-half (for creaminess)
- 1 tablespoon all-purpose flour (to thicken the sauce)
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1/4 cup diced green chilies (canned or fresh)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
If you’re looking for substitutions, feel free to swap the chicken breasts for thighs if you prefer darker meat—they’ll stay juicier. For a dairy-free version, coconut milk can work in the sauce, paired with a dairy-free cheese alternative, though the flavor will shift a bit from that homey, comfort-food vibe I adore. And if you don’t have smoked paprika, regular paprika plus a pinch of chipotle powder makes a nice stand-in.
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, cumin, smoked paprika, chili powder, and a little extra salt if needed. This seasoning blend is like the heartbeat of the dish, so don’t be shy.
- Heat the olive oil or lard in a large skillet over medium-high heat. When the fat shimmers, add the chicken breasts. Cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. This step brings out the deep, savory notes that remind me of evenings spent in the farmhouse kitchen.
- Sprinkle the flour over the onion and garlic mixture and stir well. This little trick helps thicken the sauce without lumps, just like Mama Lu would do when thickening her gravy.
- Gradually whisk in the milk or half-and-half, stirring constantly until the mixture thickens and coats the back of a spoon, about 3-5 minutes. If the sauce feels too thick, add a splash more milk.
- Lower the heat and stir in the shredded cheese and diced green chilies. Keep stirring gently until the cheese melts into a smooth, creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken breasts to the skillet, spooning the cheese sauce over them. Let everything warm together for a couple of minutes so the flavors meld.
- Finish with a sprinkle of fresh cilantro and a squeeze of lime if you like that little burst of brightness. Serve hot and watch the smiles appear at your table.
I always like to keep a little extra cheese on hand for topping after plating—because some things are just better with a little more love.
