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)

Description

A warm and comforting dish that combines bold Mexican flavors with a creamy cheese sauce, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

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)

Instructions

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.

Notes

Make sure to warm the milk before adding it to the roux for a smooth sauce. Adjust pickled jalapeños to control the spice level.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 32g
Cholesterol: 80mg

Keywords: Mexican chicken, cheese sauce, comfort food, weeknight dinner, casserole