Mexican Chicken with Cheese Sauce

If Mexican Chicken with Cheese Sauce sounds like the kind of dinner that could rescue a hectic weeknight (or save you from eating cereal for the third time), you’re in the right place. This is the “everyone stops scrolling and asks what smells so good?” kind of meal—warm spices, tender chicken, and a cheesy sauce that honestly deserves its own fan club.

I love recipes like this because they feel a little special… without requiring a culinary degree or a sink full of dishes. You’ll have it on the table in about 40–45 minutes total, and it’s flexible enough for picky eaters and “I need something comforting ASAP” moods.

Why You’ll Love This Mexican Chicken with Cheese Sauce

• Big comfort, low effort. One skillet, simple spices, and a sauce that comes together fast.
• Family-friendly flavor. It’s gently spicy, but you control the heat (hello, optional green chilies).
• So many ways to serve it. Rice? Tortillas? Chips? A spoon straight from the pan? I’m not judging.
• Leftovers are even better. The flavors settle in overnight like they’re getting cozy.

Ingredients You’ll Need

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup diced green chilies (canned, optional)
• 1/2 teaspoon paprika
• Salt and pepper, to taste

How to Make Mexican Chicken with Cheese Sauce

Step 1: Season the Chicken

In a small bowl, mix:

• chili powder
• cumin
• garlic powder
• onion powder
• salt and pepper

Rub the spice mix all over the chicken breasts. Really coat them—this is where the flavor starts.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6–7 minutes per side, until fully cooked and no longer pink in the center.

Then remove the chicken and set it aside on a plate. (Try not to nibble. Or do. I’ll never know.)

Step 3: Make the Cheese Sauce

In the same skillet (do not clean it—those browned bits are flavor gold):

1. Melt the butter over medium heat.
2. Whisk in the flour and stir constantly for about 1 minute. You’re making a roux, which is just a fancy way of saying “butter + flour teamwork.”
3. Slowly whisk in the milk, a little at a time, stirring until it thickens—about 3–5 minutes.

Now take the skillet off the heat and stir in:

• shredded cheddar
• diced tomatoes
• green chilies (if using)
• paprika
• salt and pepper

Stir until the cheese melts and the sauce turns smooth and dreamy.

Step 4: Combine and Serve

Slice the cooked chicken and return it to the skillet. Stir to coat everything in that cheese sauce.

Serve your Mexican Chicken with Cheese Sauce:

• over rice
• tucked into tortillas
• spooned onto nachos
• with beans, salad, or roasted veggies on the side

My Favorite Serving Ideas (Because Options = Sanity)

• Taco-style: Slice the chicken, spoon sauce on top, add shredded lettuce and a squeeze of lime.
• Bowl situation: Rice + chicken + sauce + corn + black beans (fast “burrito bowl” vibes).
• Nacho night: Pour the cheesy chicken over tortilla chips and pretend it’s a party (even if it’s just you and the dog).

Cooking Tips From My Kitchen to Yours

• Shred your own cheese if you can. Pre-shredded cheese sometimes has anti-caking agents that make sauces less smooth. Not always a dealbreaker, but fresh-shredded melts like a dream.
• Whisk constantly during the roux step. It only takes a minute, but it’s the difference between “velvety sauce” and “hmm… why is it clumpy?”
• If your sauce thickens too much, add a splash of milk and stir until it loosens up. Cheese sauce is forgiving—kind of like yoga pants.
• Want more heat? Add more green chilies, a pinch of cayenne, or a few shakes of hot sauce at the end.

And listen—if your sauce looks a little lumpy for a second, don’t panic. It usually smooths out as the cheese melts. Worst case? Call it “rustic” and serve it confidently.

A Little Story From Me, Aneta

The first time I made this, I was aiming for “quick dinner” and accidentally landed on “everyone is hovering near the stove.” My family kept asking, “What is that sauce?” like I had uncovered a secret treasure map… when really, it was butter, flour, milk, and cheese doing what they do best.

Now it’s one of those recipes I pull out when I want a meal that feels cozy and fun—without making my whole evening about cooking. Because sometimes the most magical dinners are the ones that don’t stress you out.

FAQs About Mexican Chicken with Cheese Sauce

Bring the Magic to Dinner Tonight

If you need a meal that’s comforting, flavorful, and just a little bit indulgent, Mexican Chicken with Cheese Sauce is ready to be your new go-to. It’s fast enough for busy nights, cozy enough for weekends, and cheesy enough to make everyone suddenly show up in the kitchen “just to check what you’re making.”

If you try it, serve it your way—over rice, in tortillas, or straight off the spoon (no shame). Either way, this Mexican Chicken with Cheese Sauce brings big comfort with barely any fuss. Happy cooking!

Keep the Chicken Magic Going

• If you loved the cozy, cheesy vibes here, you’ll probably fall hard for One-Pot Queso Chicken and Rice (easy weeknight comfort)—same creamy goodness, with rice cooked right in so dinner basically makes itself.
• Want more Tex-Mex flavor with that “dump it in and win” energy? Try Chicken Taco Soup (warm, hearty, and perfect for leftovers) for busy nights when you need something soothing and filling.
• If your family likes that little pop of sweet + smoky with their dinner, don’t miss Pineapple Chicken Tacos (sweet, tangy, and totally fun)—it’s a great way to shake up taco night without extra work.
• Craving something that feels restaurant-style but still simple? Make Street Corn Chicken Rice Bowl (loaded, creamy, and meal-prep friendly)—it’s basically a flavor party in a bowl.

And if you made Mexican Chicken with Cheese Sauce, I’d love to hear how it went—tap the stars and leave a quick review ⭐⭐⭐⭐⭐ (bonus points if you tell me what you served it with!).

Print