Description
This Mexican Chicken with Cheese Sauce recipe features tender, spice-rubbed grilled chicken breasts topped with a creamy, flavorful cheddar cheese sauce infused with paprika and cayenne pepper. Ready in just 35 minutes, this dish combines vibrant Mexican-inspired seasonings with a rich cheese sauce, perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasonings
- 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
Cheese Sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded (do not use pre-shredded bags!)
Instructions
- Season Chicken: In a small bowl, mix together chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub the seasoning blend evenly on both sides of the chicken breasts to fully coat.
- Grill Chicken: Heat a grill pan over medium-high heat. Once hot, place the seasoned chicken breasts onto the pan and grill them until cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and set aside to rest.
- Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook the mixture, stirring constantly, until it just begins to bubble around the edges, forming a roux without browning.
- Add Milk: Slowly pour in the milk while whisking continuously to avoid lumps. Keep whisking as the mixture heats through and thickens, being careful not to let it boil.
- Incorporate Cheese: Check that the mixture is hot enough to melt cheese (warm to the touch but not boiling). Gradually whisk in the shredded cheddar cheese a small amount at a time until fully melted and smooth.
- Season Sauce: Stir in the paprika and cayenne pepper. Taste and add additional salt if needed. Keep the cheese sauce warm for serving.
- Serve: Spoon the warm cheese sauce generously over the grilled chicken breasts and serve immediately.
Notes
- Use freshly shredded extra sharp cheddar cheese instead of pre-shredded for the best melting texture and flavor.
- Adjust cayenne pepper to control the heat level of the cheese sauce.
- Rest the grilled chicken for a few minutes before serving to retain juices.
- This recipe pairs well with Mexican rice and a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
