Mexican Chicken with Creamy Cheese Sauce

Mexican Chicken with Creamy Cheese Sauce

For the Chicken:

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

For Serving:

  • Chopped fresh cilantro (optional)
  • Sliced jalapeños (optional)
  • Cooked rice or tortillas

Instructions:

Preparing the Chicken:

  1. Preheat your oven to 375°F (190°C).
  2. Evenly cover both sides of the chicken breasts with your Fajita Seasoning
  3. Heat olive oil in a large oven-safe skillet over medium-high heat.
  4. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.

Making the Cheese Sauce:

  1. In a separate saucepan, melt the butter over medium heat.
  2. Once the butter is melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly.
  3. Gradually pour in the milk while whisking continuously to prevent lumps from forming.
  4. Cook the mixture until it thickens, about 3-4 minutes.
  5. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
  6. Season the cheese sauce with garlic powder, salt, and pepper to taste.

Assembling:

  1. Once the chicken is browned, pour the cheese sauce over the chicken breasts in the skillet.
  2. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese sauce is bubbly.
  3. Remove from the oven and let it cool for a few minutes.
  4. Garnish with chopped cilantro and sliced jalapeños if desired.
  5. Serve the Mexican chicken with cheese sauce hot, alongside cooked rice or tortillas.
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