Mexican Chicken with Cheese Sauce
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Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded Mexican blend cheese cheddar, Monterey Jack, or pepper jack
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper optional, for spice
Instructions
- Step 1: Season and Cook the Chicken
- Season the Chicken: In a small bowl, mix the garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and cover to keep warm.
- Step 2: Make the Cheese Sauce
- Melt Butter: In the same skillet, melt butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Add Milk: Slowly whisk in the milk, stirring until the mixture thickens (about 2-3 minutes).
- Melt Cheese: Reduce the heat to low and stir in the shredded cheese, salt, and cayenne pepper (if using). Stir until smooth.
- Step 3: Assemble and Serve
- Pour Over Chicken: Drizzle the cheese sauce over the cooked chicken.
- Garnish and Serve: Serve with rice, black beans, or tortilla chips. Garnish with fresh cilantro or diced tomatoes if desired.