Name: Mexican Chicken with Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; 2 tablespoons taco seasoning (or mix of chili powder, cumin, garlic powder, paprika); 1 tablespoon olive oil; 2 cloves garlic, minced; 1 jalapeño or 1 small can green chilies (optional, for heat); ½ cup milk or heavy cream; 4 oz cream cheese; 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend); Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges, for serving

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Mexican Chicken with Cheese Sauce is a bold, flavorful dish that brings together seasoned chicken, melty cheese, and vibrant spices in one irresistible skillet. It’s quick, creamy, and perfect over rice, with tortillas, or even as a topping for nachos when I want to switch things up.

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave—spicy, cheesy, tender, and comforting. The chicken is seared and juicy, and the cheese sauce brings a creamy richness that ties everything together. It’s easy enough for a weeknight but tasty enough to feel like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Taco seasoning or a blend of chili powder, cumin, garlic powder, paprika
Olive oil
Garlic (minced)
Jalapeño or green chilies (optional for heat)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Milk or heavy cream
Cream cheese (for extra richness)
Salt and pepper
Fresh cilantro (optional for garnish)
Lime wedges (for serving)

Directions

I season the chicken generously on both sides with taco seasoning.
I heat oil in a skillet and sear the chicken until golden and cooked through, about 5–6 minutes per side depending on thickness.
I remove the chicken from the skillet and set it aside to rest.
In the same pan, I add garlic and jalapeño, cooking for about a minute.
I stir in cream cheese and milk, whisking until smooth and bubbling.
I add shredded cheese a little at a time until melted into a creamy sauce.
I return the chicken to the skillet, spooning the cheese sauce over the top.
I garnish with fresh cilantro and serve with lime wedges.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I add corn or black beans into the sauce for more texture and heartiness.
I swap the chicken for shrimp or cooked ground beef.
I serve it over rice, inside burritos, or on a bed of lettuce for a low-carb bowl.
I use pepper jack for a spicier sauce or a queso-style blend for creaminess.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth. I add a splash of milk if needed to loosen the sauce.

FAQs

Can I use rotisserie chicken?

Yes, I skip the searing and just heat it through in the cheese sauce. It’s a great shortcut.

Is it spicy?

It can be! I control the heat by adjusting the jalapeños or using mild cheese.

Can I freeze it?

I don’t recommend freezing cheese sauces—they tend to separate when thawed. It’s best enjoyed fresh.

What’s the best cheese for melting?

Cheddar, Monterey Jack, and queso quesadilla cheese melt beautifully into a smooth sauce.

What sides go well with this?

I love it with Mexican rice, roasted veggies, or warm tortillas for scooping.

Conclusion

Mexican Chicken with Cheese Sauce is a creamy, spicy, and satisfying meal that’s fast enough for busy nights and delicious enough to impress. I love how comforting it is, how easy it is to customize, and how quickly it disappears from the table.