Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Cook time may be a little longer depending on thickness.

Can I make Mexican Chicken with Cheese Sauce ahead of time?

Yes! Cook the chicken and make the sauce, then store separately if possible. Reheat gently on the stove, adding a splash of milk to bring the sauce back to life.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3–4 days . Reheat on the stovetop or in the microwave. Add a little milk if the sauce thickens.

You can , but cheese sauces sometimes change texture after freezing. If you do freeze it, thaw in the fridge overnight and reheat slowly while stirring.

What can I use instead of cheddar?

Monterey Jack, a Mexican blend, or pepper jack are delicious. Pepper jack adds a little kick—like the sauce decided to wear heels.

8 Easy Mexican Chicken with Cheese Sauce Bliss

Description

Mexican Chicken with Cheese Sauce is a quick, cozy skillet dinner with seasoned chicken breasts smothered in a creamy cheddar-tomato cheese sauce. Perfect over rice or tucked into tortillas.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste

For the Cheese Sauce

2 tbsp butter
2 tbsp 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 (optional)
1/2 tsp paprika
Salt and pepper, to taste

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Instructions

Season the chicken: Mix chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub all over the chicken breasts.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken 6–7 minutes per side, until fully cooked (165°F). Remove and set aside.
Make the roux: In the same skillet, melt butter. Whisk in flour and cook 1 minute, stirring constantly.
Thicken the sauce: Gradually whisk in milk. Cook 3–5 minutes, stirring, until thickened.
Add cheese + flavor: Remove from heat. Stir in cheddar, diced tomatoes, green chilies (if using), paprika, salt, and pepper until smooth.
Combine: Slice chicken and return to skillet. Spoon sauce over chicken (or stir gently to coat).
Serve: Great over rice, with tortillas, or alongside your favorite sides.

Notes

For the smoothest sauce, shred your own cheddar (it melts better).

If the sauce gets too thick, whisk in a splash of milk to loosen it up.

Want more kick? Add extra green chilies or a pinch of cayenne.

Leftovers keep well—reheat gently and add a splash of milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: Tex-Mex / Mexican-inspired

Nutrition

Serving Size: 1 chicken breast with cheese sauce
Calories: 575 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 52 g
Cholesterol: 170 mg