If you adore comfort food with a kick and a blanket of luscious melted cheese, Mexican Chicken with Cheese Sauce will absolutely steal your heart (and probably your dinner spot of choice). Tender chicken, golden from the pan, snuggles into a silky, creamy cheese sauce with bright green chilies for flair, then gets finished with a pop of fresh cilantro. This flavorful dish is lightning-fast, filled with spices, and flat-out perfect as the centerpiece of your next dinner night.

Mexican Chicken with Cheese Sauce Recipe - Recipe Image

Ingredients You’ll Need

What you need for Mexican Chicken with Cheese Sauce is short and sweet, yet every ingredient packs a flavor punch. Each addition builds layers of color and personality from the first sizzle to the final, gooey forkful.

Chicken breasts: Lean and tender, these soak up all the spices and become juicy in the sauce.
Olive oil: Adds extra richness and ensures the chicken gets golden and delicious.
Ground cumin: Gives an earthy, unmistakably Mexican flavor you just can’t skip.
Chili powder: Brings warmth and color without overwhelming heat.
Garlic powder: Infuses mellow depth without needing to mince cloves.
Onion powder: Adds sweet savoriness, making everything taste a tad more complete.
Salt and pepper: Brings all the flavors together; season to your liking!
Diced green chilies (canned): A mild, tangy hit for color and subtle heat.
Cheddar cheese (shredded): The backbone of the gooey sauce, sharp and creamy.
Monterey Jack cheese (shredded): Adds stretchy, mellow meltability.
Heavy cream: Turns the sauce rich and silky—definitely don’t skimp.
Milk: Keeps the cheese sauce pourable and gently lightens the texture.
Butter: A bit of extra richness and glossy finish in the sauce.
Fresh cilantro (optional): For garnish; brings fresh, herby aroma and a pop of color.

How to Make Mexican Chicken with Cheese Sauce

Step 1: Season and Toss the Chicken

Start by grabbing a medium bowl and add your chicken pieces. Sprinkle over the cumin, chili powder, garlic powder, onion powder, salt, and pepper, then get in there and toss everything together until the chicken is fully coated. You’ll see those spices transform plain chicken into the flavorful foundation for our Mexican Chicken with Cheese Sauce.

Step 2: Sauté the Chicken

Heat olive oil in a large skillet over medium-high. When it shimmers, add the spiced chicken, making sure not to crowd the pan. Let the pieces get golden and cook through (about 6–8 minutes). You’ll notice the irresistible aroma filling your kitchen. Once cooked, transfer the chicken to a plate and keep it warm for its cheese bath!

Step 3: Build the Cheese Sauce

Now, turn down the heat to medium, pop in the butter, and let it melt right in the same skillet (all those tasty bits from the chicken stick around, adding flavor!). Stir in the diced green chilies, followed by the heavy cream and milk. Bring to a gentle simmer. This creamy bath is about to become cheesy magic.

Step 4: Melt the Cheese

Time for the main event in Mexican Chicken with Cheese Sauce: add both cheddar and Monterey Jack. Stir patiently and constantly as the cheeses melt into the creamy mixture. It’ll take just 3–4 minutes for everything to come together as a perfectly smooth, dreamy sauce. Don’t rush—patience is rewarded with extra silkiness.

Step 5: Combine and Finish

Return the cooked chicken (along with any juices) to the skillet, stirring to fully coat each piece in all that bubbly cheese sauce. Let it simmer together for 2–3 minutes so the flavors meld and the chicken soaks up every bit of flavor. Sprinkle on chopped cilantro just before serving for fresh flair.

How to Serve Mexican Chicken with Cheese Sauce

Garnishes

For impressive color and a layer of brightness, scatter freshly chopped cilantro across the top of the dish. If you crave a little extra heat, add thinly sliced jalapeños or a pinch of red pepper flakes. A squeeze of lime over everything just before eating can make the dish absolutely sing!

Side Dishes

This cheesy chicken goodness begs for something to soak up the sauce. Fluffy rice is a classic, but warm tortillas are a match made in heaven if you want to scoop and savor every bite. For a well-rounded meal, add a side of black beans or a simple green salad tossed in lime vinaigrette.

Creative Ways to Present

You can serve Mexican Chicken with Cheese Sauce over rice in shallow bowls, or go for fun individual skillets for each guest. Try tucking a spoonful in a tortilla as a cheesy taco, or layering the chicken and cheese over roasted potatoes for a hearty twist. For a party platter, top with extra cheese and broil until bubbly for a show-stopping finish.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Chicken with Cheese Sauce keeps well! Simply let it cool to room temperature, then transfer to an airtight container. Tuck it into your fridge, where it’ll stay delicious for up to three days without sacrificing flavor or texture.

Freezing

This dish can be frozen, but take note: creamy sauces sometimes change texture when thawed. For best results, freeze the chicken and sauce together in a sealed container for up to two months. Let it thaw overnight in the fridge before reheating.

Reheating

To reheat, place leftovers in a skillet or saucepan over medium-low heat, stirring gently. Add a splash of milk or cream if the sauce seems thick. Warm through until hot—avoid boiling, which can make the cheese sauce separate.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in Mexican Chicken with Cheese Sauce, bringing even more juiciness and flavor. Just cut them into bite-sized pieces and cook as directed.

Is this recipe spicy?

The dish is flavorful but mild; the green chilies are gentle. If you want more heat, simply add diced jalapeños, extra chili powder, or a sprinkle of cayenne pepper to the cheese sauce.

What cheese works best for the sauce?

Cheddar and Monterey Jack are perfect for melting and taste, but you can experiment! Pepper Jack adds heat, and a little cream cheese makes the sauce even smoother.

Can I make Mexican Chicken with Cheese Sauce ahead of time?

You can prep and cook the chicken and even make the cheese sauce ahead, but for the best texture, combine and heat right before serving. This keeps the sauce creamy and the chicken perfectly tender.

What’s the best way to reheat the dish?

Gently rewarm on the stovetop over low heat, adding a splash of milk if needed. Avoid high heat or microwaving for too long to keep that dreamy, smooth cheese sauce intact.

Final Thoughts

There’s something irresistible about how easy and satisfying Mexican Chicken with Cheese Sauce is. It’s a dinner you’ll crave all week, and maybe even impress a friend or two with your skillet skills. If you love punchy flavor and creamy comfort, this one’s not to be missed. Grab your skillet—you’re about to make dinnertime extra special!

Mexican Chicken with Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the savory delight of Mexican Chicken with Cheese Sauce. Tender chicken strips seasoned to perfection, smothered in a creamy blend of cheddar and Monterey Jack cheeses with a hint of green chilies, creating a dish bursting with flavor. This stovetop creation is a guaranteed crowd-pleaser, perfect for a cozy dinner at home.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts (cut into strips or bite-sized pieces)
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For the Cheese Sauce:

1/2 cup diced green chilies (canned)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
3/4 cup heavy cream
1/4 cup milk
1 tbsp butter
2 tbsp chopped fresh cilantro (optional, for garnish)

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Instructions

Prepare the Chicken: In a bowl, coat chicken with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Sauté in olive oil until cooked and golden. Set aside.
Make the Cheese Sauce: In the same skillet, melt butter, add green chilies, then pour in cream and milk. Simmer and add cheddar and Monterey Jack cheese. Stir until melted and smooth.
Combine and Serve: Return chicken to skillet, coat with cheese sauce. Heat through, garnish with cilantro, and serve hot.