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Mexican Chicken with Cheese Sauce

A cozy, comforting dish featuring succulent chicken topped with a velvety cheese sauce, perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs Use thighs for extra juicy flavor.
  • 2 tablespoons olive oil Or avocado oil for a higher smoke point.
  • 1 teaspoon ground cumin Earthy and warming.
  • 1 teaspoon smoked paprika Adds toasty depth.
  • 0.5 teaspoon chili powder Adjust for spice level.
  • to taste Salt and pepper
  • 2 tablespoons butter Or vegan butter for a dairy-free option.
  • 2 tablespoons all-purpose flour Use cornstarch for gluten-free thickening (mix with cold water).
  • 1 cup whole milk Or substitute with unsweetened almond milk plus a tablespoon of nutritional yeast for extra savory notes.
  • 1 cup shredded cheddar or Mexican blend cheese Meltability matters; try Oaxaca or Monterey Jack for a classic pull.
  • 0.25 cup sour cream Use Greek yogurt instead for a lighter option.
  • 1 lime, juiced Brightens the whole dish.
  • to taste Fresh cilantro and sliced jalapenos for garnish Optional, but delicious.

Method
 

Preparation
  1. Pat the chicken dry and season generously with salt, pepper, cumin, chili powder, and smoked paprika. Let it sit while you heat the pan.
  2. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear for 4 to 5 minutes per side, until golden and cooked through (internal temperature 165°F). Remove the chicken and set aside to rest.
Making the Cheese Sauce
  1. Reduce heat to medium and add butter to the same skillet. When melted, stir in the flour and cook for 1 minute to make a roux; it will smell nutty and golden.
  2. Slowly whisk in the milk until smooth, scraping up any browned bits from the pan. As the sauce thickens, you’ll see it coat the back of a spoon.
  3. Stir in the shredded cheese a handful at a time until melted and silky. Finish with sour cream and lime juice to brighten and smooth the sauce. Taste and adjust salt and heat.
  4. Return the chicken to the skillet and spoon the cheese sauce over each piece. Let everything mingle on low heat for 2 to 3 minutes so flavors marry.
  5. Garnish with chopped cilantro, jalapeno slices, and an extra squeeze of lime. Serve hot.

Notes

For shredded chicken, simmer breasts in seasoned broth for 12 minutes, shred, and fold into the cheese sauce for a pull-apart feast. Store in an airtight container for up to 3 days. Freeze separately for best texture.