Once You Make This Mexican Chicken, Your Friends Will Beg You for The Recipe (And You’ll Happily Share)!

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Let me tell you something folks, I’ve traveled far and wide, from the bustling markets of Mexico City to the hidden cantinas of dusty pueblos. I’ve tasted countless variations of Mexico’s culinary magic, and let me tell you, this Mexican Chicken with Cheese Sauce is a hidden gem.

This dish isn’t your average “Tex-Mex” creation. We’re talking authentic, vibrant flavors that will tantalize your taste buds and have you wondering where this fiesta in your mouth has been all your life. The succulent chicken is infused with a warm blend of Mexican spices, each one carefully chosen to create a symphony of savory goodness. But the real star of the show is the cheese sauce. Oh, the cheese sauce! Picture this: a velvety blanket of creamy goodness, infused with just the right amount of melty cheese perfection, blanketing the tender chicken. It’s a flavor explosion waiting to happen, and trust me, it’s an explosion you won’t want to miss.

Now, I know what you’re thinking. “This sounds amazing, but is it complicated?” Absolutely not! This recipe is designed for busy weeknights, bursting with flavor without requiring hours in the kitchen. In fact, by the time you preheat your oven, you’ll be well on your way to becoming a legend in your own kitchen.

So, are you ready to ditch the takeout menus and create a restaurant-worthy Mexican feast at home? Buckle up, because I’m about to share the secrets to this incredible Mexican Chicken with Cheese Sauce. Get ready to transform your dinner table into a taste of Mexico, and prepare for your friends to shower you with compliments (and maybe even a few recipe requests).

Mexican Chicken with Cheese Sauce



  • 4 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ⁄2 teaspoon crushed red pepper flakes
  • 1 ⁄2 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1 1 ⁄2 teaspoons ground cumin
  • 1 ⁄2 teaspoon salt
  • 1/4 teaspoon pepper


  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika1 cu
  • p extra sharp cheddar cheese shredded, do not use the bags!



  1. Mix together your seasonings and season both sides of the chicken breasts well.
  2. Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)
  3. Set aside.


  1. In a medium sized sauce pot, melt your butter over medium heat.
  2. Whisk in your flour and cook until it begins to just bubble around the edges.
  3. Add in the milk, slowly, whisking to combine as you go.
  4. Continue to whisk until your mix as heated through.
  5. You’ll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.
  6. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
  7. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.


  • This dish is great on top of plain rice or alone. However, it is best served with our Perfect Mexican Rice.
  • This cheese sauce is also very good as a cheese dip for your chips!
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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