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Mexican Chicken with Cheese Sauce

Boldly spiced grilled chicken breasts topped with a luscious, creamy sharp cheddar cheese sauce—an easy and comforting Mexican-inspired dinner perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Spice Rub
  • 4 pieces boneless skinless chicken breasts about 6-8 oz each
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Cheese Sauce
  • 3 tbsp butter unsalted
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1.5 cups extra sharp cheddar cheese shredded
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp paprika
  • 1/2 tsp salt

Equipment

  • Grill or Grill Pan
  • Saucepan
  • Mixing Bowl
  • Whisk

Method
 

  1. Step 1: Mix chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and black pepper in a bowl to create the spice rub. Generously coat both sides of the chicken breasts with the spice mixture.
  2. Step 2: Preheat grill or grill pan over medium-high heat. Grill chicken breasts for 6 to 8 minutes per side until internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before slicing.
  3. Step 3: While chicken rests, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and fragrant to form a roux.
  4. Step 4: Slowly whisk in whole milk, stirring constantly to avoid lumps. Simmer gently until sauce thickens enough to coat the back of a spoon.
  5. Step 5: Lower heat and gradually add shredded cheddar cheese, stirring until melted and smooth. Season with cayenne pepper (if using), paprika, and salt to taste.
  6. Step 6: Slice grilled chicken and drizzle generously with cheese sauce. Serve immediately with preferred sides.

Notes

You can swap chicken breasts for thighs for juicier meat. Use half-and-half or heavy cream for a richer sauce. Try mixing in Monterey Jack or pepper jack cheese for extra creaminess and spice. Garnish with cilantro or green onions. Store leftovers separately in airtight containers in the fridge up to 3 days or freeze for up to 2 months. Reheat cheese sauce gently with a splash of milk to restore creaminess.