Mexican Chicken with Cheese Sauce

Instructions:

1. Rub the chicken breasts with olive oil and all the seasonings until evenly coated.
2. Heat a large skillet over medium-high heat and cook the chicken for 6–7 minutes per side, or until browned and cooked through.
3. In a small saucepan, melt the butter over medium heat and whisk in the flour to form a smooth roux.
4. Slowly pour in the milk, whisking constantly until the mixture thickens.
5. Stir in the shredded cheese and continue mixing until the sauce is smooth and creamy.
6. Add the chopped green chiles or jalapeños, then season with salt and pepper to taste.
7. Pour the hot cheese sauce generously over the cooked chicken.
8. Garnish with fresh cilantro and serve immediately.

Variations

• Swap chicken breasts for chicken thighs for a richer, juicier result.
• Add a teaspoon of smoked paprika to the seasoning blend for deeper flavor.
• Mix in a handful of roasted corn or black beans to the cheese sauce for extra texture.
• Serve the chicken sliced over nachos or inside warm tortillas for a fun twist.

Tips

• For an extra-smooth sauce, keep whisking continuously as the milk heats and thickens.
• If the sauce becomes too thick, add a splash of milk until the desired consistency is reached.
• Let the chicken rest for a few minutes before slicing to keep the juices locked in.
• Make a double batch of the cheese sauce—it’s excellent on vegetables, rice, and even baked potatoes.