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Mexican Chicken with Cheese Sauce

Flavor-Packed Mexican Chicken with Cheese Sauce for a Cozy Night

Easy Mexican Chicken with Cheese Sauce, a comforting dish perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Ensure they are thawed if frozen.
  • 1 tablespoon Olive Oil Can be swapped with vegetable oil.
  • 1 teaspoon Chili Powder Adds heat and depth; substitute with paprika for a milder flavor.
  • 1 teaspoon Ground Cumin Provides a warm, earthy flavor.
  • 1 teaspoon Garlic Powder Can use fresh garlic (1 clove = 1/8 tsp).
  • 1 teaspoon Onion Powder Can be substituted with fresh onion (about 1 tsp finely chopped).
  • to taste Salt and Pepper Essential for seasoning; adjust to taste preferences.
For the Cheese Sauce
  • 3 tablespoons Butter Margarine works if dairy-free is needed.
  • 3 tablespoons All-Purpose Flour Gluten-free flour can be substituted.
  • 2 cups Milk Non-dairy milk is an option.
  • 2 cups Shredded Cheddar Cheese Monterey Jack or Pepper Jack can be used for a change.
  • 1 cup Diced Tomatoes Canned or fresh can be used.
  • 1-2 tablespoons Diced Green Chilies Optional; enhances flavor with heat.
  • 1 teaspoon Paprika Smoked paprika can be used for a different twist.
  • to taste Salt and Pepper Adjust according to your taste.

Equipment

  • Skillet
  • saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Season thawed boneless, skinless chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-8 minutes on each side until golden brown and cooked through.
  2. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until light golden brown. Gradually add milk, whisking until thick and bubbly, about 5 minutes.
  3. Reduce heat and stir in cheddar cheese until melted and creamy. Add diced tomatoes and green chilies, season with paprika, salt, and pepper, and stir until well combined.
  4. Remove cooked chicken from skillet and place on a serving plate. Pour the cheese sauce over the chicken, making sure every piece is covered.
  5. Serve immediately with rice, tortillas, or a fresh side salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

Ensure chicken is thawed for even cooking. Be careful not to overheat leftover cheese sauce.

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