Creamy, juicy, and full of zesty, comforting flavor — Mexican Chicken with Cheese Sauce is the kind of weeknight winner that becomes an instant family favorite. This dish pairs tender seared chicken with a luscious cheddar and green chile sauce that’s simple to make yet feels indulgent. Fun fact: melted cheese has been a secret celebratory shorthand in many home kitchens for decades — one smooth sauce can turn plain chicken into a fiesta on your plate. If you love easy, crowd-pleasing meals, this recipe delivers both speed and satisfaction.
If you want a quick reference to a similar take on this classic, check out our trusted version here: our version of Mexican Chicken with Cheese Sauce. This post will walk you through every step so you can serve something impressive tonight — no fuss, no stress, just delicious comfort food.
What is Mexican Chicken with Cheese Sauce?
What’s in a name? Mexican Chicken with Cheese Sauce sounds like a dinner that’s equal parts cozy and festive — and it pretty much is. Is it authentically Mexican? Maybe not in the strictest sense, but it’s inspired by the bold flavors of Mexican cuisine: cumin, chili, sharp cheddar, and green chiles. Why might it be called this way — did the cheese shout “sombrero”? Probably not, but it does raise the question: who wouldn’t follow a kitchen that whispers “the way to a man’s heart is through his stomach.” Whether you’re feeding picky kids or hosting friends, this recipe is friendly, bright, and wildly comforting. Try it and see for yourself — you’ll likely want to make it again.
Why You’ll Love This:
- Creamy, savory sauce takes center stage: The cheddar-and-green-chile sauce is silky and rich, clinging to the chicken and offering a comforting, slightly tangy bite.
- Affordable and pantry-friendly: Most ingredients are staples — milk, butter, flour, cheddar — so you can create a restaurant-style plate at a fraction of the cost.
- Customizable toppings for extra flavor: Fresh cilantro, sliced jalapeños, and diced tomatoes add brightness and texture to every forkful.
Compared to other cheesy chicken dishes on the blog, like the hearty, rice-based variations, this recipe is quicker and lighter while still delivering that craveable cheese pull. Ready to give it a try? You’ll be glad you did.
How to Make:
Quick Overview
This recipe is straightforward, beginner-friendly, and quick to pull together. You’ll sear seasoned chicken until golden and nicely cooked through, then make a classic roux-based cheese sauce in the same pan so nothing goes to waste. The standout is the creamy cheddar sauce with green chiles — rich, slightly tangy, and comfortingly smooth. Prep time is about 10 minutes and cook time is about 20–25 minutes, so you can have dinner on the table in roughly 35 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (trim excess fat; pounded to even thickness if needed)
- 1 tbsp olive oil (for pan-searing)
- 1 tsp chili powder (for seasoning the chicken)
- 1 tsp cumin (for seasoning the chicken)
- 1/2 tsp garlic powder (for seasoning the chicken)
- Salt and pepper, to taste (for seasoning)
- 2 tbsp butter (unsalted or salted)
- 2 tbsp all-purpose flour (for the roux)
- 1 cup milk (whole milk preferred for creaminess; room temperature helps avoid lumps)
- 1 cup shredded cheddar cheese (sharp cheddar, shredded)
- 1/4 cup chopped green chiles (canned mild or hot, drained)
- Chopped cilantro (for garnish)
- Sliced jalapeños (for garnish; optional for extra heat)
- Diced tomatoes (for garnish)
Directions
- Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper. Pat the seasoning so it sticks.
- Heat 1 tbsp olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts. Cook until browned and fully cooked, about 7–8 minutes per side depending on thickness. Use a meat thermometer to check for 165°F in the thickest part. Remove the chicken from the skillet and set aside, tented loosely with foil to rest.
- In the same skillet, reduce heat to medium and melt 2 tbsp butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously until smooth and lightly golden, about 1 minute — this is your roux.
- Gradually pour in 1 cup milk while whisking to prevent lumps. Continue whisking until the sauce comes to a gentle simmer and thickens, about 3–4 minutes.
- Reduce heat to low and stir in 1 cup shredded cheddar cheese and 1/4 cup chopped green chiles. Stir until the cheese melts and the sauce is smooth and glossy.
- Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, whisk in a splash of milk to reach desired consistency.
- Place the rested chicken on a serving plate, pour the cheese sauce generously over the top, and garnish with chopped cilantro, sliced jalapeños, and diced tomatoes.
What to Serve With:
- Cilantro-lime rice or Spanish rice for a satisfying base.
- Warm flour or corn tortillas for scooping and extra comfort.
- A crisp green salad with avocado and lime vinaigrette to balance the richness.
- Black beans or refried beans for a hearty, protein-rich side.
- Margaritas, Mexican beer, or sparkling water with lime to drink. These pairings give you options for light or hearty meals depending on the occasion.
Top Tips for Perfecting:
- Even thickness matters: Pound chicken breasts to uniform thickness so they cook evenly and stay juicy.
- Cheese choice: Sharp cheddar melts well and gives bold flavor. For creamier texture, mix in a little Monterey Jack.
- Avoid grainy sauce: Add cheese off-heat on low and stir until melted; high heat can cause the sauce to separate.
- Adjust the heat: Use mild canned green chiles for subtle flavor or hot ones for a spicy kick; jalapeños are a fresh heat option.
- Rest the chicken: Let the chicken rest 5 minutes before slicing to keep juices inside.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep sauce and chicken together for best flavor.
- Freezing: You can freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the sauce may separate slightly upon thawing; whisk or gently reheat to bring it back together.
- Reheating: Reheat gently on the stovetop over low heat, stirring often; add a splash of milk if the sauce has thickened. You can also reheat in a microwave in short bursts, stirring between intervals to maintain smooth texture.
FAQs
Can I use different cheeses instead of cheddar?
Yes. Sharp cheddar gives great flavor, but Monterey Jack, Colby, or a mild Mexican blend will melt nicely and change the profile slightly.
Is this recipe spicy?
It’s mildly spicy depending on the chiles you choose. Use mild green chiles and omit jalapeños for a kid-friendly version; use hot green chiles or extra jalapeños if you want heat.
Can I make this gluten-free?
Yes. Substitute gluten-free all-purpose flour or 2 tbsp cornstarch mixed with cold milk (add cornstarch slurry gradually) to thicken the sauce.
How do I know when the chicken is done?
The safest method is an instant-read thermometer — chicken is done at 165°F in the thickest part. Alternatively, cut into the thickest part to ensure juices run clear and there’s no pink.
Can I prepare this ahead of time?
You can cook the chicken and make the sauce ahead, store separately, and then gently reheat and combine before serving. This helps keep textures at their best.
Conclusion
This Mexican Chicken with Cheese Sauce is a fast, comforting dinner that feels special without the effort. It’s creamy, flavorful, and flexible enough to suit picky eaters and adventurous palates alike. Serve it with rice, tortillas, or a bright salad and watch it disappear — and if you want to explore another take on this flavor family, see the tasty inspiration at Mexican Chicken with Cheese Sauce – Everyday Made Fresh. Give it a try tonight and share the love around your table.
Mexican Chicken with Cheese Sauce
Equipment
- Large Skillet
- Whisk
- Meat Thermometer
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts trim excess fat; pounded to even thickness if needed
Seasoning
- 1 tbsp olive oil for pan-searing
- 1 tsp chili powder for seasoning the chicken
- 1 tsp cumin for seasoning the chicken
- 1/2 tsp garlic powder for seasoning the chicken
- to taste salt and pepper for seasoning
Cheese Sauce
- 2 tbsp butter unsalted or salted
- 2 tbsp all-purpose flour for the roux
- 1 cup milk whole milk preferred for creaminess; room temperature helps avoid lumps
- 1 cup shredded cheddar cheese sharp cheddar, shredded
- 1/4 cup chopped green chiles canned mild or hot, drained
Garnishes
- chopped cilantro for garnish
- sliced jalapeños optional for extra heat
- diced tomatoes for garnish
Instructions
- Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper. Pat the seasoning so it sticks.
- Heat 1 tbsp olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts. Cook until browned and fully cooked, about 7–8 minutes per side depending on thickness. Use a meat thermometer to check for 165°F in the thickest part. Remove the chicken from the skillet and set aside, tented loosely with foil to rest.
- In the same skillet, reduce heat to medium and melt 2 tbsp butter. Sprinkle in 2 tbsp all-purpose flour and whisk continuously until smooth and lightly golden, about 1 minute — this is your roux.
- Gradually pour in 1 cup milk while whisking to prevent lumps. Continue whisking until the sauce comes to a gentle simmer and thickens, about 3–4 minutes.
- Reduce heat to low and stir in 1 cup shredded cheddar cheese and 1/4 cup chopped green chiles. Stir until the cheese melts and the sauce is smooth and glossy.
- Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, whisk in a splash of milk to reach desired consistency.
- Place the rested chicken on a serving plate, pour the cheese sauce generously over the top, and garnish with chopped cilantro, sliced jalapeños, and diced tomatoes.