Mexican Chicken with Cheese Sauce

This Mexican Chicken with Cheese Sauce recipe is one of my favorite quick-fix meals for busy weeknights. It brings together smoky, spice-rubbed grilled chicken and a rich, creamy cheddar cheese sauce that feels like comfort food—without needing hours in the kitchen. Every bite delivers bold Mexican-inspired flavor with just the right balance of heat and creaminess.

Why You’ll Love This Recipe

This dish checks all the boxes for a satisfying, easy dinner:

• I get dinner on the table in just about 35 minutes.
• The spice rub is loaded with flavor—smoky, earthy, a little zesty.
• The cheddar cheese sauce? It’s dreamy, smooth, and indulgently creamy.
• It’s endlessly flexible—I’ve made it into rice bowls, wraps, even a low-carb salad topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
chicken breasts
chili powder
garlic powder
onion powder
crushed red pepper flakes
dried oregano
paprika
ground cumin
salt and black pepper

For the Cheese Sauce:
butter
all-purpose flour
whole milk
extra sharp cheddar cheese, shredded
cayenne pepper (optional)
paprika
salt

Directions

1. Season the Chicken
   I mix all the spices in a small bowl, then rub them evenly over both sides of each chicken breast. This step builds deep flavor, so I don’t skimp on the seasoning.
2. Grill the Chicken
   Using a grill or grill pan over medium-high heat, I cook the chicken for 6–8 minutes on each side, making sure it reaches 165°F inside. Then I let it rest while prepping the sauce.
3. Make the Roux
   In a saucepan over medium heat, I melt the butter and whisk in the flour to make a roux. I stir until it’s bubbling and smooth.
4. Add the Milk
   I pour in the milk gradually, whisking constantly to keep the sauce smooth. I let it heat up until slightly thickened, but I make sure not to boil it.
5. Finish the Cheese Sauce
   Once the milk mixture thickens, I lower the heat and whisk in the cheddar cheese a little at a time until fully melted. Then I stir in paprika, cayenne (if using), and salt.
6. Serve It Up
   I slice the grilled chicken, plate it, and pour the cheese sauce generously over the top. Every bite is rich, spicy, and satisfying.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Here are a few ways I like to change things up:

• Use Chicken Thighs: They stay juicier and give an extra layer of flavor.
• Make it a Bowl: I’ll serve the chicken and cheese sauce over rice or quinoa, and throw in black beans and corn for a full meal.
• Add Grilled Veggies: Bell peppers, zucchini, and onions are fantastic either on the side or tucked right into the cheese sauce.
• Spice It Up: Sometimes I swap the cheddar for pepper jack or toss in chopped jalapeños for more heat.

Storage/Reheating

Storing Leftovers:
I store leftover chicken and cheese sauce in separate airtight containers in the fridge for up to 3 days.

Freezing:
The grilled chicken freezes really well for up to 2 months. I skip freezing the cheese sauce—it tends to separate when thawed.

Reheating:
To reheat the chicken, I use a microwave or a skillet over medium heat. For the cheese sauce, I warm it gently on the stove and stir in a splash of milk to bring it back to its original creamy texture.

FAQs

Can I make this dish without a grill?

Definitely. I often use a grill pan or a regular skillet on the stove. If I’m short on time, I bake the chicken at 400°F for 20–25 minutes instead.

Is this dish very spicy?

It has a little kick, but I find it pretty mild. When I want less heat, I skip the red pepper flakes and cayenne. When I want more, I add diced jalapeños or use pepper jack cheese.

Can I make the cheese sauce ahead of time?

Yes, but I prefer it fresh. If I make it ahead, I store it in an airtight container and gently reheat it with a splash of milk to keep it creamy.

What sides go well with this?

Mexican rice, black beans, grilled corn, or a fresh salad with lime vinaigrette are my favorite pairings. It’s also great with warm tortillas or cauliflower rice.

Can I use pre-shredded cheese?

I don’t recommend it. Pre-shredded cheese usually has anti-caking agents that make the sauce grainy. I always grate it fresh for the smoothest result.

Conclusion

Mexican Chicken with Cheese Sauce is one of those recipes I turn to again and again—it’s quick, comforting, and full of bold flavor. Whether I serve it with rice, stuff it into wraps, or go low-carb with veggies, it never disappoints. One bite, and it’s easy to see why this is a go-to weeknight favorite.

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