Description
A flavorful Mexican-inspired chicken dish featuring tender, seasoned chicken breasts smothered in a rich, creamy cheddar cheese sauce with a hint of green chiles and garnished with fresh cilantro, jalapeños, and tomatoes. Perfect for a quick and satisfying dinner in under 40 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green chiles
Garnish
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with chili powder, cumin, garlic powder, salt, and pepper to infuse them with warm, spicy flavors.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook until they are browned on both sides and cooked through, approximately 6-8 minutes per side depending on thickness. Remove from skillet and keep warm.
- Make the Roux: In the same skillet, melt butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes until the mixture is smooth and lightly bubbling but not browned, creating a roux to thicken the sauce.
- Add Milk: Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens into a creamy sauce, about 3-5 minutes.
- Incorporate Cheese and Chiles: Stir in the shredded cheddar cheese and chopped green chiles. Continue stirring until the cheese is completely melted and the sauce is smooth.
- Season the Sauce: Taste the cheese sauce and add salt and pepper as needed to enhance the flavors.
- Serve: Pour the cheese sauce generously over the cooked chicken breasts. Garnish with freshly chopped cilantro, sliced jalapeños, and diced tomatoes for a fresh, vibrant finish. Serve immediately.
Notes
- Ensure the skillet and ingredients are hot enough to properly brown the chicken without steaming it for the best texture.
- Use full-fat milk for a richer cheese sauce, or substitute with a plant-based milk if dairy-free is preferred, but note the flavor and texture changes.
- Adjust the level of heat by modifying the amount of chili powder and jalapeños according to your spice preference.
- Leftover cheese sauce can be stored in the refrigerator for up to 2 days; reheat gently and stir to restore smoothness.
- For a thicker sauce, reduce milk slightly or add an extra tablespoon of flour in the roux step.
