Mexican Chicken Cheese Sauce (Print-Friendly Version)
Spiced chicken breasts seared and smothered in a smooth, sharp cheddar cheese sauce with a hint of heat.
# Ingredients List:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Spices
02 -
1 tsp chili powder
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
0.5 tsp crushed red pepper flakes
06 -
0.5 tsp dried oregano
07 -
2 tsp paprika
08 -
1.5 tsp ground cumin
09 -
0.5 tsp salt
10 -
0.25 tsp black pepper
11 -
0.25 tsp salt (for sauce)
12 -
0.125 tsp cayenne pepper
13 -
0.25 tsp paprika (for sauce)
→ Dairy & Baking
14 -
2 tbsp plain flour
15 -
2 tbsp unsalted butter
16 -
1 cup (240 ml) milk
17 -
1 cup shredded extra sharp cheddar cheese
# Detailed Cooking Steps:
01 -
Evenly coat chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and black pepper. Allow to rest while preparing the sauce.
02 -
Heat a skillet over medium-high heat with oil. Sear chicken breasts on both sides until golden crust forms. Remove and set aside to rest.
03 -
In a small saucepan, melt butter over medium heat. Gradually whisk in flour, stirring constantly until smooth and turning light golden.
04 -
Slowly add milk to the roux while whisking continuously to prevent lumps. Heat until thickened, then add salt, cayenne pepper, and paprika, stirring to combine.
05 -
Remove saucepan from heat and fold in shredded extra sharp cheddar cheese until fully melted and smooth.
06 -
Arrange chicken on plates and generously pour the cheese sauce over each piece. Garnish with fresh parsley or cilantro before serving.
# Helpful Hints:
01 -
For a creamier sauce, substitute whole milk or add a splash of heavy cream.
02 -
Adjust crushed red pepper flakes and cayenne pepper to control heat level.
03 -
Hand-shredded cheese melts more smoothly into the sauce.
04 -
Pair with rice, beans, or a fresh salad for a balanced meal.