SPREAD LOVE

Mexican Chicken With Cheese Sauce

Name: Mexican Chicken With Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts (about 6–8 ounces each); 1 tablespoon olive oil (for chicken); 1 teaspoon chili powder (for chicken); 1 teaspoon cumin (for chicken); ½ teaspoon garlic powder (for chicken); ½ teaspoon onion powder (for chicken); ¼ teaspoon dried oregano (preferably Mexican); Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil or neutral cooking oil (for vegetables); 1 medium yellow onion, thinly sliced; 1 large bell pepper (any color), thinly sliced; 2 cloves garlic, minced; ¼ teaspoon chili powder (for vegetables); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup (4 ounces) shredded Monterey Jack cheese; 1 cup (4 ounces) shredded sharp cheddar cheese; ¼ cup shredded Oaxaca cheese or queso blanco (optional); 2–3 tablespoons chopped pickled jalapeños; 1 tablespoon pickled jalapeño brine; ¼ teaspoon cumin (for sauce); Pinch of cayenne pepper (optional); Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Tortilla chips or warm tortillas (for serving); Cooked rice (Mexican or plain white rice, for serving)

A warm, friendly welcome to a dish that brings bold Mexican flavors together with comfort-food cheese sauce. This recipe turns simple chicken breasts into a saucy, satisfying entree perfect for weeknights or casual weekend gatherings. If you enjoy cheesy chicken dishes with a little tang and heat, you’ll appreciate the balance of soft peppers, pickled jalapeños, and melty cheeses in every bite — and if you liked the texture of those baked taquitos, you might enjoy a similar creamy finish in this casserole-style meal: baked cream cheese chicken taquitos.

Why make this recipe
This dish stands out because the creamy cheese sauce is enriched with pickled jalapeños and their brine for brightness, while the pan-seared chicken keeps the meat juicy and nicely browned. It’s an approachable way to get big Mexican-inspired flavor without complex prep, and it scales easily for family dinners or meal prep.

Ingredients

4 boneless, skinless chicken breasts (about 6–8 ounces each)
1 tablespoon olive oil (for chicken)
1 teaspoon chili powder (for chicken)
1 teaspoon cumin (for chicken)
½ teaspoon garlic powder (for chicken)
½ teaspoon onion powder (for chicken)
¼ teaspoon dried oregano (preferably Mexican)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil or neutral cooking oil (for vegetables)
1 medium yellow onion, thinly sliced
1 large bell pepper (any color), thinly sliced
2 cloves garlic, minced
¼ teaspoon chili powder (for vegetables)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded sharp cheddar cheese
¼ cup shredded Oaxaca cheese or queso blanco (optional)
2–3 tablespoons chopped pickled jalapeños
1 tablespoon pickled jalapeño brine
¼ teaspoon cumin (for sauce)
Pinch of cayenne pepper (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Tortilla chips or warm tortillas (for serving)
Cooked rice (Mexican or plain white rice, for serving)

Step-by-Step Guide to Making Mexican Chicken With Cheese Sauce

Prep the chicken for even cooking
- Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag and gently pound them to an even thickness (about ½ inch). This helps them cook evenly and stay tender. Pat the chicken dry with paper towels; dry meat sears better and develops a nice crust.
Season the chicken
- In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, and a generous pinch of salt and black pepper. Rub the spice mixture all over the chicken breasts. You can let them rest for 10–15 minutes at room temperature to allow flavors to penetrate.
Sear the chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear until golden brown, about 4–6 minutes per side depending on thickness. The goal is a nicely browned exterior while keeping the center juicy. Chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Remove the chicken to a plate and tent with foil to keep warm.
Sauté the vegetables
- In the same skillet (add 1 tablespoon olive oil if the pan is dry), add the thinly sliced onion and bell pepper. Sauté over medium heat until softened and slightly caramelized, about 5–7 minutes. Add 2 cloves minced garlic and ¼ teaspoon chili powder; cook for another 30–45 seconds until fragrant. Season with salt and pepper to taste. Remove about half of the vegetables and set them aside for layering later; leave the rest in the skillet for the sauce base.
Make the roux and thicken the sauce
- Reduce heat to medium-low. Add 2 tablespoons unsalted butter to the pan and let it melt. Stir in 2 tablespoons all-purpose flour, cooking for 1–2 minutes to make a light roux (this removes the raw flour taste). Slowly whisk in 2 cups of warmed whole milk a little at a time to prevent lumps. Keep whisking until the sauce thickens and becomes smooth, about 3–5 minutes. Maintaining warm milk helps the sauce come together quickly.
Add the cheeses and flavorings
- Once the béchamel-like base has thickened, remove the pan from heat and stir in 1 cup shredded Monterey Jack and 1 cup shredded sharp cheddar until fully melted and smooth. If using, fold in ¼ cup shredded Oaxaca cheese or queso blanco for extra stretch. Stir in 2–3 tablespoons chopped pickled jalapeños, 1 tablespoon pickled jalapeño brine, ¼ teaspoon cumin, and a pinch of cayenne if you want extra heat. Adjust salt and pepper to taste. The jalapeños and brine are key: they bring acidity and a pickled brightness that prevents the sauce from feeling heavy.
Assemble the dish for baking
- Preheat your oven to 375°F (190°C). In a shallow baking dish, spread half of the sautéed onions and peppers in an even layer. Lay the seared chicken breasts over the vegetables. Spoon the remaining vegetables on top of the chicken, then pour the cheese sauce evenly over the entire dish, making sure the chicken is well coated.
Bake until bubbly and golden
- Transfer the baking dish to the preheated oven and bake for 10–15 minutes, until the sauce is bubbling and the top turns slightly golden. Baking briefly lets flavors meld and ensures the chicken completes cooking gently, keeping it moist.
Rest, garnish, and serve
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Offer warm tortillas or tortilla chips and cooked rice to soak up the sauce.

Directions (concise checklist — follows original directions)

Prepare the chicken breasts by pounding them to an even thickness.
Season the chicken with a spice mixture, including chili powder, cumin, garlic powder, onion powder, and oregano.
Heat a skillet and sear the seasoned chicken until cooked through, about 4–6 minutes per side.
In the same skillet, sauté sliced onion and bell pepper until soft, then add minced garlic and additional chili powder.
For the cheese sauce, melt butter in the skillet, stir in flour to make a roux, and gradually whisk in warmed milk until thickened.
Add the cheeses to the sauce, allowing them to melt completely. Stir in jalapeños, brine, and cumin. Season with salt and pepper.
Preheat oven to 375°F (190°C). Spread half of the sautéed vegetables in a baking dish, layer with the chicken, and top with remaining vegetables and cheese sauce.
Bake in the preheated oven for 10–15 minutes until bubbly and slightly golden.
Garnish with fresh cilantro and serve with lime wedges, tortillas, and rice.

Why this combination works
What makes Mexican Chicken With Cheese Sauce special is its balance of textures and flavors: the crisp-seared chicken contrasts with silky sauce, while pickled jalapeños and their brine cut through the richness with acidity and tang. The blend of Monterey Jack and sharp cheddar offers creaminess plus sharpness; a touch of Oaxaca or queso blanco softens the finish and gives a more authentic Mexican melting quality.

Best Way to Store Mexican Chicken With Cheese Sauce

Refrigerate: Store leftovers in an airtight container and refrigerate at 40°F (4°C) or below for up to 3–4 days.
Freeze: Cool completely, transfer to a freezer-safe container, and freeze at 0°F (-18°C) for up to 2 months.
Reheat: Thaw overnight in the fridge if frozen. Reheat covered in a 350°F (175°C) oven until warmed through (about 15–25 minutes), or gently reheat on the stovetop over low heat until hot, stirring to prevent separation.

Serving Suggestions for Mexican Chicken With Cheese Sauce

Serve the chicken over a bed of Mexican rice or plain white rice to soak up the cheese sauce.
Offer warm corn or flour tortillas so diners can make chicken-and-sauce tacos or quesadillas.
For texture contrast, serve with crunchy tortilla chips and a simple side salad of shredded cabbage with lime and cilantro.
Add a spoonful of pico de gallo or a dollop of sour cream at the table for extra freshness.

Tips to make Mexican Chicken With Cheese Sauce

Season and rest: Let the seasoned chicken sit 10–15 minutes before searing to let the spices adhere and penetrate.
Warm the milk: Use warmed milk when making the sauce to avoid lumps and to speed up thickening.
Low and slow for sauce: Keep the heat moderate when melting the cheese to prevent the oil from the cheese separating out. Stir gently and remove from heat if necessary.
Control the spice: Start with 2 tablespoons pickled jalapeños and adjust to taste; add cayenne only if you want more heat.

Variations and substitutions

Vegetarian variation: Substitute thick slices of roasted cauliflower steaks or portobello mushrooms for the chicken and follow the same assembly and baking steps. Roasted vegetables will hold the rich cheese sauce beautifully.
Lighter sauce option: Replace half of the whole milk with unsalted chicken broth or use 2% milk and reduce the butter to 1 tablespoon; the sauce will be a bit thinner but still flavorful, especially with extra pickled jalapeños for brightness.

FAQs

Q: How do I keep the chicken moist?
A: Searing the chicken over medium-high heat to develop color, then finishing in the oven under the cheese sauce helps retain moisture. Also, pounding to even thickness ensures even cooking so thinner pieces don’t dry out.

Q: Can I make the cheese sauce ahead of time?
A: Yes — make the sauce up to 24 hours ahead and keep it refrigerated in an airtight container. Rewarm gently over low heat and add a splash of milk or cream to revive the texture before pouring over the chicken.

Q: What can I substitute for pickled jalapeños if I don’t have them?
A: Substitute with diced fresh jalapeños (saute first), canned green chiles for milder heat, or a mix of fresh jalapeño plus a teaspoon of vinegar for that bright pickled note.

Q: How can I make this gluten-free?
A: Use a gluten-free all-purpose flour blend for the roux, or thicken the sauce with an equal amount of cornstarch mixed with cold water (cornstarch slurry) added to the warmed milk instead of flour.

Q: Is there a way to meal-prep this for lunches?
A: Yes — bake as directed, cool, and portion into airtight containers with rice on the side. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven until hot.

Final thoughts on technique

Taste as you go: The sauce is the heart of the dish, so taste and adjust salt, jalapeño brine, and cayenne to balance richness and acidity.
Keep textures in mind: If you want more crunch, serve with a crisp slaw or toasted pepitas on the side.

Conclusion

If you’d like another comforting chicken-and-cheese casserole with Latin flavors, see this version for inspiration: Mexican Chicken with Cheese Sauce – Everyday Made Fresh. For a slightly different take and plating ideas, this recipe write-up is also worth reading: Mexican Chicken With Cheese Sauce – The Hungry Lyoness.