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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:
- Preheat your oven to 375°F (190°C).
- Evenly cover both sides of the chicken breasts with your Fajita Seasoning
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
Making the Cheese Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Once the butter is melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually pour in the milk while whisking continuously to prevent lumps from forming.
- Cook the mixture until it thickens, about 3-4 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Season the cheese sauce with garlic powder, salt, and pepper to taste.
Assembling:
- Once the chicken is browned, pour the cheese sauce over the chicken breasts in the skillet.
- 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.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped cilantro and sliced jalapeños if desired.
- Serve the Mexican chicken with cheese sauce hot, alongside cooked rice or tortillas.
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