I remember one particularly gray Tuesday when I was feeling utterly uninspired in the kitchen, staring blankly into the fridge, when the idea for this recipe struck me like a bolt of lightning – what if I combined the comfort of cheesy chicken with the vibrant flavors of Mexico? That’s how this easy and amazing recipe for Mexican Chicken With Cheese Sauce came to life, and I promise, it’ll become a new favorite weeknight meal in your home too!
Unlocking the Deliciousness of Mexican Chicken With Cheese Sauce
Hey there, fellow food lover! Let’s be honest, sometimes you just need a dish that’s both comforting and exciting, right? Something that can chase away the blahs and bring a smile to your face. Well, that’s exactly what we’re making today! This Mexican Chicken With Cheese Sauce is a total game-changer. It’s packed with flavor, surprisingly easy to whip up, and guaranteed to satisfy even the pickiest eaters. I’m going to walk you through every step, share my secret tips, and ensure you end up with a dish that rivals your favorite Mexican restaurant. Get ready to impress!
Why This Recipe is a Must-Try
Before we dive into the nitty-gritty, let’s talk about why this recipe deserves a spot in your regular rotation. First and foremost, it’s incredibly versatile. You can serve it over rice, use it as a filling for burritos, or even enjoy it straight from the pan with a side of chips. Plus, it’s a fantastic way to use up leftover cooked chicken! But most importantly, the flavor combination is simply irresistible. The savory chicken, the zesty spices, and that creamy, cheesy sauce…oh my! It’s a symphony of deliciousness that will have everyone coming back for seconds (and maybe even thirds!). If you are craving something even more fresh and light, you can easily whip up a batch of Mexican Street Corn Salad to serve alongside your chicken!
Gather Your Ingredients: The Flavor Dream Team
Alright, let’s gather our ingredients. Don’t worry, you probably have most of these staples in your pantry already!
- Chicken: I usually use boneless, skinless chicken breasts, but thighs work beautifully too. About 1.5 to 2 pounds should do the trick.
- Onion and Garlic: The dynamic duo! They form the aromatic base for our dish. One medium onion and a few cloves of garlic, minced.
- Bell Peppers: I love using a mix of red and green bell peppers for color and flavor. One of each, diced.
- Diced Tomatoes and Green Chilies: These add a touch of acidity and a subtle kick. You can use a can of Rotel or a similar product.
- Chicken Broth: This is the liquid base for our sauce. Use low-sodium to control the saltiness.
- Spices: This is where the magic happens! We’ll need chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Adjust the amounts to your liking!
- Cream Cheese: This is the secret ingredient that makes our cheese sauce incredibly creamy and decadent. Use full-fat cream cheese for the best results.
- Shredded Cheese: I prefer a blend of cheddar and Monterey Jack, but you can use whatever cheese you love.
- Optional Toppings: Cilantro, sour cream, avocado, green onions, a squeeze of lime – the possibilities are endless!
Pro Tip: Don’t be afraid to experiment with different spices! A pinch of cayenne pepper or a dash of smoked paprika can add a unique twist to your Mexican Chicken With Cheese Sauce. Speaking of experimentation, if you’re looking for another fun way to use chicken, you should try making my Chipotle Ranch Grilled Chicken Burrito recipe!
Step-by-Step Instructions: Let’s Get Cooking!
Okay, friend, it’s time to get cooking! This recipe comes together quickly, so let’s jump right in.
Step 1: Sauté the Aromatics
In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and bell peppers and cook for another 3-5 minutes, until the peppers are slightly tender. The key here is to not burn the garlic! Keep an eye on it and lower the heat if necessary.
Step 2: Add the Chicken and Spices
If you’re using raw chicken, add it to the skillet and cook until browned on all sides and cooked through. If you’re using cooked chicken, simply add it to the skillet. Now, add the chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken and vegetables with the spices. Let the spices bloom for a minute or two – this will really enhance their flavor!
Troubleshooting Tip: Is your chicken sticking to the bottom of the skillet? Add a splash of chicken broth to deglaze the pan and scrape up any browned bits. This will add extra flavor to your sauce!
Step 3: Simmer in Tomato Goodness
Pour in the diced tomatoes and green chilies and the chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together beautifully. The sauce should thicken slightly during this time.
Step 4: The Cream Cheese Magic
Now for the star of the show – the cream cheese! Cut the cream cheese into cubes and add it to the skillet. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy. Be patient! It may take a few minutes for the cream cheese to fully incorporate. If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
Secret Tip: For an even smoother sauce, you can use an immersion blender to blend everything together. This is totally optional, but it will create a velvety texture that’s simply divine.
Step 5: Cheese it Up!
Remove the skillet from the heat and stir in about half of the shredded cheese. Once the cheese is melted, top the chicken with the remaining cheese. You can either pop the skillet under the broiler for a minute or two to melt the cheese, or simply cover the skillet and let the residual heat do its thing. Either way, you want that cheese to be bubbly and golden brown!
Step 6: Garnish and Serve!
Now comes the fun part – garnishing! Sprinkle with fresh cilantro, a dollop of sour cream, some diced avocado, and a squeeze of lime juice. Serve immediately and watch your family devour it! This dish pairs perfectly with rice, tortillas, or even just a big bowl of tortilla chips. Don’t forget to make a big batch of your favorite margaritas to go along with it!
Serving Suggestion: For a complete Mexican feast, serve this Mexican Chicken With Cheese Sauce alongside some Carne Asada Street Tacos. The combination of flavors is simply irresistible!
Variations and Adaptations: Make it Your Own!
One of the things I love most about this recipe is how easily you can customize it to suit your taste. Here are a few ideas to get you started:
- Spice it Up: Add a pinch of cayenne pepper, a dash of hot sauce, or some diced jalapeños for extra heat.
- Make it Vegetarian: Substitute the chicken with black beans, corn, and sweet potatoes for a delicious vegetarian option.
- Add More Veggies: Throw in some zucchini, mushrooms, or spinach for added nutrients and flavor.
- Use Different Cheeses: Experiment with different cheese blends, such as pepper jack, queso quesadilla, or even a sprinkle of cotija cheese.
- Slow Cooker Version: Brown the chicken and vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours, then stir in the cream cheese and shredded cheese during the last 30 minutes.
Adaptation Tip: If you are looking for a lighter option, you can substitute the cream cheese with Greek yogurt. It will still provide creaminess, but with fewer calories and fat.
Tips for Success: Making the Best Mexican Chicken With Cheese Sauce
Here are a few extra tips to ensure your Mexican Chicken With Cheese Sauce is a total triumph:
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. Freshly grated cheese will melt more smoothly and create a creamier sauce.
- Taste and Adjust: Taste the sauce throughout the cooking process and adjust the seasonings as needed. Add more salt, pepper, or spices to your liking.
- Let it Rest: After melting the cheese, let the chicken rest for a few minutes before serving. This will allow the flavors to meld together and the sauce to thicken slightly.
Pro Tip: If you have leftover chicken, this recipe is a fantastic way to use it up! Just skip the step of cooking the chicken and add it to the skillet along with the spices and vegetables. This also works great with shredded rotisserie chicken!
Storage and Reheating: Enjoying Leftovers
If you happen to have any leftovers (which is unlikely!), they can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm it up in a skillet over medium heat. You may need to add a splash of chicken broth to loosen the sauce.
Reheating Tip: For best results, reheat the chicken in a skillet over medium heat. This will help prevent the chicken from drying out and ensure the cheese stays melty and delicious. A skillet is also the perfect tool when making Mexican Street Corn And Shrimp Skillet!
Final Thoughts: A Recipe to Treasure
There you have it, friend! My recipe for Mexican Chicken With Cheese Sauce. I know you’re going to love it! It’s easy, flavorful, and endlessly customizable. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a party, this recipe is sure to impress. So go ahead, give it a try, and let me know what you think! And most importantly, have fun in the kitchen!
What are some serving suggestions for the Mexican Chicken With Cheese Sauce?
This dish can be served over rice, used as a filling for burritos, or enjoyed straight from the pan with a side of chips. It also pairs well with Mexican Street Corn Salad or Carne Asada Street Tacos.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken with black beans, corn, and sweet potatoes for a delicious vegetarian option.
What is the secret ingredient for making the cheese sauce creamy?
The secret ingredient is full-fat cream cheese. It makes the cheese sauce incredibly creamy and decadent.
How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of chicken broth if needed.
Amazing Mexican Chicken with Cheese Sauce
Ingredients
Equipment
Method
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and bell peppers and cook for another 3-5 minutes, until the peppers are slightly tender.
- Add the chicken to the skillet and cook until browned on all sides and cooked through. If using pre-cooked chicken, simply add to the skillet.
- Add the chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken and vegetables with the spices. Let the spices bloom for a minute or two.
- Pour in the diced tomatoes and green chilies and the chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly.
- Cut the cream cheese into cubes and add it to the skillet. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
- Remove the skillet from the heat and stir in about half of the shredded cheese. Once the cheese is melted, top the chicken with the remaining cheese.
- Pop the skillet under the broiler for a minute or two to melt the cheese, or simply cover the skillet and let the residual heat melt the cheese.
- Garnish with fresh cilantro, a dollop of sour cream, some diced avocado, and a squeeze of lime juice. Serve immediately.
