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To make Mexican chicken with cheese sauce, you need a few key ingredients. Here’s what you'll need: - 4 boneless, skinless chicken breasts - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup diced tomatoes (fresh or canned) - 1 cup corn kernels (fresh or frozen) - 1 jalapeño, finely chopped (optional for heat) - 1 cup shredded Mexican cheese blend (Monterey Jack, Cheddar, Queso Blanco) - 1 cup heavy cream - Fresh cilantro for garnish These ingredients come together to create a dish full of flavor. The chicken provides protein, while the cheese sauce adds richness. The seasoning is vital for this dish. Cumin and paprika add warmth and depth. Garlic and onion powder boost the taste without being too strong. Salt and pepper help enhance all the flavors. You can adjust these seasonings based on your taste. Add more for a bolder flavor, or keep it mild. You can customize this dish with optional ingredients. Adding jalapeño gives a spicy kick. You could also toss in bell peppers or black beans for added texture. Fresh herbs like cilantro brighten the dish. Each option adds a unique twist, making it your own. Enjoy experimenting! {{ingredient_image_1}} To start, take your four chicken breasts and lay them on a cutting board. Season both sides with cumin, paprika, garlic powder, onion powder, salt, and pepper. This mix gives the chicken great flavor. Make sure to coat them well. Let them sit for a few minutes so the spices soak in. Next, heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook each side for six to seven minutes until they turn golden brown and cook through. Use a meat thermometer to check that the internal temperature is 165°F. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add one cup of diced tomatoes and one cup of corn kernels. If you like heat, add one finely chopped jalapeño. Sauté these ingredients for three to four minutes. This step helps the tomatoes soften and release their juices. Then, lower the heat and pour in one cup of heavy cream. Stir this mixture well and let it simmer for two to three minutes. Now, it's time to make the cheese sauce creamy. Gradually add one cup of shredded Mexican cheese blend to the cream mixture. Stir constantly until it melts and becomes smooth. Taste the sauce and adjust with salt and pepper if needed. Next, slice the cooked chicken and return it to the skillet. Coat the chicken in the cheese sauce. Let it simmer together for another two to three minutes so the flavors blend nicely. Serve the Mexican chicken hot, garnished with fresh cilantro on top. This adds a lovely color and fresh taste. You can pair it with rice, tortillas, or a crisp salad. Enjoy your tasty meal! To make sure your chicken cooks just right, start with even pieces. You can pound them to a uniform thickness. Season both sides well with cumin, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side. Look for a nice golden color and check the internal temperature. It should reach 165°F (75°C). This ensures juicy and safe chicken. To keep your cheese sauce smooth, use heavy cream. This cream has a high fat content, which helps prevent curdling. When you add cheese, do it slowly. Stir constantly as you add it to the warm cream. Keep the heat low to avoid burning. If your sauce seems too thick, just add a splash of water or more cream. This will help keep it creamy and delicious. Garnish your dish with fresh cilantro for a bright touch. It adds a nice flavor contrast. Consider serving with rice, beans, or tortilla chips on the side. These sides complement the flavors well. You can also add a fresh salad or sautéed vegetables for extra color and nutrition. Enjoy your meal with a squeeze of lime for a zesty kick! Pro Tips Use Fresh Ingredients: Fresh tomatoes and corn will enhance the flavor of the dish significantly compared to canned options. Customize the Heat: Adjust the amount of jalapeño based on your heat preference; you can also remove the seeds for a milder taste. Let the Sauce Simmer: Allowing the cheese sauce to simmer for a few extra minutes helps the flavors meld together beautifully. Garnish for Freshness: Adding fresh cilantro at the end not only adds a pop of color but also brings a refreshing flavor that brightens the dish. {{image_2}} If you want to spice up your Mexican chicken, add more jalapeños. Use two or three jalapeños for a fiery kick. You can also add a pinch of cayenne pepper to the cheese sauce. This adds heat without too much effort. If you love the flavor of chipotle, try using chipotle powder instead. It gives a smoky taste that pairs well with chicken. You can easily make this dish vegetarian. Swap chicken breasts for hearty vegetables. Use sliced zucchini, bell peppers, or mushrooms. Cook the veggies just like the chicken for 6-7 minutes. You will want to season them the same way. This keeps the flavor strong. You can also add black beans or chickpeas for protein. They pair well with the cheese sauce too. This recipe is naturally gluten-free. Make sure your cheese blend does not contain any gluten. Always check the labels before buying. If you want to serve this over rice, use gluten-free rice options. Quinoa is another great choice. It adds texture and protein without gluten. Enjoy your meal without worry! To store leftovers, let the dish cool down. Place the chicken and cheese sauce in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Make sure to cover it well to prevent any odor from other foods. When you're ready to eat, reheat the chicken in a skillet over medium heat. Add a splash of cream or water to help the sauce stay creamy. Stir often to warm it evenly. You can also use the microwave. Heat it in short bursts, stirring in between to avoid hot spots. If you want to freeze it, do so right after cooking. Let it cool first, then place it in a freezer-safe container. It can stay good for up to three months. To eat, thaw it overnight in the fridge. Reheat it slowly on the stove for the best texture. Yes, you can use different cheeses. Try using mozzarella or gouda. Both melt well. You can mix them with the Mexican cheese blend for more flavor. Each cheese adds its own taste. Experiment and find what you like best. To make this dish healthier, use less cheese and cream. You can substitute Greek yogurt for the heavy cream. This swap adds protein and cuts fat. Also, add more veggies like bell peppers or spinach. They boost nutrition and flavor without extra calories. Many sides go well with this dish. Here are some great options: - Mexican rice - Refried beans - Grilled vegetables - Fresh guacamole - A green salad These sides complement the creamy chicken and add freshness to your meal. Yes, you can prepare this dish ahead of time. Cook the chicken and make the cheese sauce. Store them separately in the fridge. When ready to serve, heat them together. This way, you save time on busy days while enjoying a tasty meal. This blog post covered all you need for Mexican chicken. I shared essential ingredients and tips for perfect cooking. You learned how to make a creamy cheese sauce and ideas for serving. Don't forget the variations and storage tips for leftovers. Overall, this dish is easy to adapt and fun to serve. Enjoy making it your own!

Mexican Chicken with Creamy Cheese Sauce

A flavorful dish featuring seasoned chicken breasts topped with a creamy cheese sauce, tomatoes, and corn.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • 1 piece jalapeño, finely chopped
  • 1 cup shredded Mexican cheese blend
  • 1 cup heavy cream
  • for garnish fresh cilantro

Instructions
 

  • Start by seasoning the chicken breasts with cumin, paprika, garlic powder, onion powder, salt, and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, until they are cooked through and have a nice golden-brown color. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced tomatoes, corn, and jalapeño (if using). Sauté for about 3-4 minutes until the tomatoes soften and release their juices.
  • Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow to simmer for 2-3 minutes.
  • Gradually add the shredded cheese to the cream mixture, stirring constantly until melted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.
  • Slice the cooked chicken breasts and return them to the skillet, coating them in the cheese sauce.
  • Let it simmer together for another 2-3 minutes for the flavors to meld.
  • Serve hot, garnished with fresh cilantro on top.

Notes

Add jalapeño for extra heat if desired.
Keyword cheese sauce, chicken, Mexican