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Creamy Mexican Chicken With Cheese Sauce, a delicious featured image showcasing the cheesy chicken dish.

Easy Creamy Mexican Chicken with Cheese Sauce

This recipe delivers a delicious and creamy Mexican chicken dish without spending hours in the kitchen. It combines tender chicken with a flavorful blend of Mexican spices, corn, black beans, and a smooth cheese sauce made with cream cheese, Monterey Jack, and cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped any color
  • 1 jalapeño, seeded and minced optional, for heat
  • 1/2 cup chicken broth
  • 4 oz cream cheese, softened
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz cheddar cheese, shredded
  • 1 cup frozen or canned corn, drained
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • Chopped cilantro, for garnish
  • Sour cream, for garnish
  • Avocado slices, for garnish

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • spatula
  • Can opener
  • colander

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add onion, garlic, bell pepper, and jalapeño (if using) to the skillet and cook until softened, about 5 minutes.
  4. Stir in diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  5. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
  6. Stir in softened cream cheese until melted and smooth.
  7. Gradually add Monterey Jack and cheddar cheese, stirring constantly until melted and creamy.
  8. Stir in corn and black beans. Heat through.
  9. Serve hot, garnished with chopped cilantro, sour cream, and avocado slices.

Notes

For a smoother cheese sauce, grate your own cheese instead of using pre-shredded. A squeeze of lime juice or a dash of hot sauce can brighten the flavors and prevent the cheese from clumping. This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also add other vegetables like zucchini or mushrooms. For a spicier dish, add more jalapeño or cayenne pepper.