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


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.


  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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