Irresistible Mexican Chicken
This Mexican Chicken recipe is a quick, easy, and flavorful dish perfect for weeknight dinners. Tender chicken is combined with bold Mexican spices and a creamy cheese sauce, creating a versatile meal that can be served over rice, in tacos, or on nachos.
Equipment
- Large bowl
- Large skillet
- Whisk
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Optional toppings: Chopped cilantro
- Optional toppings: Diced tomatoes
- Optional toppings: Sour cream or Greek yogurt
- Optional toppings: Sliced avocado
- Optional toppings: Jalapeños
Instructions
- In a large bowl, combine the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the chicken and cook until it's cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce starts to thicken.
- Reduce the heat to low and stir in the softened cream cheese until it's completely melted and smooth.
- Add the cheddar cheese, Monterey Jack cheese, garlic powder, and salt. Stir until the cheese is melted and the sauce is creamy and smooth.
- If the sauce is too thick, add a little more milk until it reaches your desired consistency.
- Add the cooked chicken to the cheese sauce and stir to combine.
- Simmer for a few minutes to allow the flavors to meld together.
- Serve hot, garnished with your favorite toppings like chopped cilantro, diced tomatoes, sour cream, avocado, and jalapeños.
Notes
Don't overcrowd the skillet when cooking the chicken. Use good quality, freshly shredded cheese for the cheese sauce. Adjust the spice level to your liking. You can prepare the chicken and cheese sauce separately ahead of time and store them in the refrigerator. Serve over rice, in tacos, on nachos, or in burrito bowls. Add vegetables like onions, bell peppers, and corn. Substitute the chicken with ground beef, shredded pork, or even black beans. Stir in a can of diced tomatoes and green chilies for a creamy twist. Experiment with different types of cheese.