Description
Dinner in 30 minutes? This Mexican Chicken with Cheese Sauce is so good you’ll want to lick the plate clean. Creamy, zesty, and absolutely irresistible.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 2 cups shredded Mexican cheese blend
- 1 can (4 oz) diced green chilies, drained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro, plus more for garnish
- Lime wedges for serving
Instructions
- Pat chicken breasts dry with paper towels. Combine taco seasoning, salt, pepper, garlic powder, and onion powder in a small bowl, then season both sides of chicken.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, melt butter over medium heat. Add flour and whisk for 1-2 minutes until light golden.
- Gradually whisk in milk, about ¼ cup at a time, until smooth. Cook for 2-3 minutes until thickened.
- Remove from heat and gradually add shredded cheese, whisking until melted between additions.
- Stir in green chilies, cumin, chili powder, and cilantro. Taste and adjust seasonings if needed.
- Return chicken to the skillet, spoon sauce over each piece, cover and warm through for 2-3 minutes on low heat.
- Serve immediately garnished with additional cilantro and lime wedges.