Mexican Chicken Cheese Sauce (Print Version)
Tender spiced chicken and creamy cheese sauce with jalapeños and cilantro for a comforting meal.
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon ground cumin
05 -
0.5 teaspoon garlic powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Cheese Sauce
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons all-purpose flour
10 -
240 ml whole milk
11 -
120 grams shredded cheddar cheese
12 -
60 grams chopped green chiles
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Garnish
15 -
Chopped fresh cilantro
16 -
Sliced fresh jalapeños
17 -
Diced tomatoes
# Instructions:
01 -
Combine chili powder, cumin, garlic powder, salt, and pepper. Rub evenly over both sides of the chicken breasts.
02 -
Heat olive oil in a large skillet over medium heat. Place chicken breasts in the skillet and cook for 7–8 minutes per side, until golden and fully cooked through. Remove chicken from the skillet and set aside.
03 -
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until incorporated. Gradually pour in milk, whisking constantly until mixture thickens, about 3–4 minutes.
04 -
Lower heat and add shredded cheddar cheese and chopped green chiles. Stir continuously until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
05 -
Arrange cooked chicken breasts on a serving plate. Spoon cheese sauce over the top. Garnish with chopped cilantro, sliced jalapeños, and diced tomatoes before serving.
# Notes:
01 -
Allow chicken to rest for a few minutes before slicing to retain juiciness and ensure even absorption of cheese sauce.