Description
A creamy and flavorful Mexican chicken dish topped with rich cheese sauce, perfect for family dinners or impressing guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Start by evenly coating the chicken breasts with the spices: chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper. Let the chicken rest.
- Heat a skillet over medium-high heat and add a small amount of oil. Add the seasoned chicken breasts and sear until golden.
- Set the chicken aside to rest and redistribute the juices.
- In a saucepan, melt butter over medium heat, then whisk in flour to create a roux. Cook until light golden.
- Gradually add milk while whisking to avoid lumps. Allow the mixture to thicken, then stir in salt, cayenne pepper, and paprika.
- Remove the saucepan from heat and stir in shredded cheddar cheese until melted and smooth.
- Plate the chicken and drizzle the cheese sauce over each piece. Garnish with parsley or cilantro.
Notes
Allow the seasoned chicken to rest for at least 30 minutes for better flavor. Shredding cheese by hand enhances melting quality.
