Mexican Chicken with Cheese Sauce
A flavorful grilled chicken dish topped with creamy cheddar cheese sauce.
Equipment
- Grill Pan Used for grilling the chicken.
- medium saucepan For making the cheese sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts Chicken Breasts
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 0.5 tsp Crushed Red Pepper Flakes
- 0.5 tsp Dried Oregano
- 2 tsp Paprika
- 1.5 tsp Ground Cumin
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 2 tbsp Flour
- 2 tbsp Butter
- 1 cup Milk
- 0.25 tsp Salt
- 0.125 tsp Cayenne Pepper
- 0.25 tsp Paprika
- 1 cup Extra Sharp Cheddar Cheese, shredded
Instructions
- Season both sides of the chicken breasts with chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper.
- Heat a grill pan over medium to high heat. Grill the chicken until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Set aside to rest.
- In a medium saucepan, melt the butter over medium heat. This is a great time to prepare your cheese sauce!
- Whisk in the flour and cook until it starts to bubble around the edges, about 1-2 minutes. This creates a roux that will thicken your sauce.
- Slowly pour in the milk while whisking to combine, ensuring there are no lumps.
- Keep whisking until the mixture is heated through, about 3-5 minutes. It should be hot enough to melt the cheese but not boiling.
- Gradually whisk in the cheese in small amounts until it's all melted and smooth. If the sauce is too thick, feel free to add a splash more milk.
- Stir in the paprika and cayenne pepper. Taste your sauce and add more salt if needed.
- Serve the cheese sauce hot over the grilled chicken, and enjoy!
Notes
This dish pairs well with plain rice or can be enjoyed on its own. For an extra treat, serve it with Perfect Mexican Rice.