Go Back
Mexican Chicken with Cheese Sauce Recipe featured image showcases a delicious and cheesy chicken dish.

Amazing Mexican Chicken with Cheese Sauce

This Mexican Chicken with Cheese Sauce recipe delivers a perfect balance of flavor and texture. The recipe uses chicken thighs for moistness and a homemade cheese sauce made with a roux for a smooth, creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 4 cups shredded cheddar cheese
  • Chopped cilantro optional
  • Diced tomatoes optional
  • Sour cream optional
  • Sliced green onions optional

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
  5. Stir in the salt, pepper, and cayenne pepper (if using). Reduce heat to low. Gradually add the cheddar cheese, stirring constantly until melted and smooth.
  6. Stir in the diced green chilies and cooked chicken. Simmer for 5-10 minutes, allowing the flavors to meld.
  7. Serve the Mexican Chicken with Cheese Sauce over rice, tortillas, or your favorite base. Garnish with chopped cilantro, diced tomatoes, sour cream, and sliced green onions, if desired.

Notes

For best results, shred your own cheddar cheese, as pre-shredded cheese often contains cellulose that can hinder melting. Using chicken thighs instead of chicken breast will keep the chicken moist. Adjust the amount of cayenne pepper to control the level of spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.