Description
A flavorful Mexican-inspired dish featuring tender boneless chicken breasts seasoned with chili powder, cumin, and garlic, then pan-cooked and topped with a rich, creamy cheddar cheese sauce infused with green chiles. Garnished with fresh cilantro, jalapeños, and diced tomatoes, this recipe delivers a delicious combination of spicy, cheesy, and fresh flavors, perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green chiles
- Salt and pepper to taste
Garnish
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Season the Chicken: In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub this seasoning evenly over the chicken breasts, ensuring each piece is well coated.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook until browned on both sides and cooked through, approximately 6-8 minutes per side depending on thickness. Remove chicken from skillet and keep warm.
- Make the Cheese Sauce: In the same skillet, reduce heat to medium and melt the butter. Whisk in the flour and cook for about 1 minute until smooth and lightly bubbling to form a roux.
- Add Milk and Thicken: Gradually pour in the milk while continuously whisking to avoid lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Incorporate Cheese and Chiles: Stir in the shredded cheddar cheese and chopped green chiles until the cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: Plate the cooked chicken breasts and generously pour the warm cheese sauce over the top. Garnish with chopped cilantro, sliced jalapeños, and diced tomatoes to add freshness and a bit of heat.
Notes
- For a spicier dish, add more jalapeños or use a hotter cheese such as pepper jack.
- To ensure juicy chicken, avoid overcooking by checking internal temperature reaches 165°F (74°C).
- Green chiles can be substituted with canned diced green chilies or fresh chopped ones depending on availability.
- Serve with rice, tortillas, or a side salad for a complete meal.
- Leftover chicken and sauce can be stored in the refrigerator for up to 3 days.
