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Mexican Chicken Smothered in Cheesy Sauce

Mexican Chicken Smothered in Cheesy Sauce for Comfort Cravings

Delightful Mexican Chicken Smothered in Cheesy Sauce, a comforting meal that pleases a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Can substitute with thinly sliced steak or shrimp.
  • 2 tablespoons Olive Oil Any neutral oil can be used.
  • 1 tablespoon Chili Powder Adjust to personal spice tolerance.
  • 1 teaspoon Cumin Essential for authentic flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Onion Powder Omit if using fresh onions.
  • 1 teaspoon Dried Oregano Preferably Mexican; Italian herbs can substitute.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Vegetables
  • 1 medium Yellow Onion Can use white or red onion.
  • 1 medium Bell Pepper Mix colors for variety.
  • 3 cloves Garlic (minced) Refer to garlic powder note for alternatives.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Can swap with margarine or oil.
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk (warmed) Low-fat or almond milk can lighten it up.
  • 1 cup Monterey Jack Cheese Mozzarella can be a substitute.
  • 1 cup Sharp Cheddar Cheese Mild cheddar can be used instead.
  • 1/2 cup Oaxaca Cheese or Queso Blanco Optional for extra creaminess.
For Serving and Garnish
  • 1/4 cup Pickled Jalapeños Skip if preferring milder flavors.
  • 2 tablespoons Pickled Jalapeño Brine Adjust based on heat tolerance.
  • 1/4 teaspoon Cayenne Pepper Use sparingly for extra spice.
  • 1/4 cup Fresh Cilantro Substitute parsley if needed.
  • 2 pieces Lime Wedges
  • 1 bag Tortilla Chips or Warm Tortillas
  • 2 cups Cooked Rice Perfectly complements the dish.

Equipment

  • Skillet
  • Oven
  • Meat mallet
  • whisk
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Pound chicken breasts to an even thickness of about 1 inch and set aside.
  2. Season Chicken: Mix chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Rub over chicken and let rest for 10 minutes.
  3. Sear Chicken: Heat skillet over medium-high. Add olive oil, sear chicken for 5-7 minutes per side until cooked through. Set aside.
  4. Sauté Aromatics: In the same skillet, add more olive oil if needed and sauté onion and bell pepper for 4-5 minutes.
  5. Infuse Spices: Add minced garlic and cook for 1-2 minutes until fragrant.
  6. Prepare Roux: Lower heat, add butter to the skillet, melt and whisk in flour, cooking for 1-2 minutes.
  7. Add Milk: Gradually pour in warmed milk while whisking until the mixture thickens, about 3-5 minutes.
  8. Melt Cheeses: Stir in Monterey Jack and cheddar cheeses until melted and smooth, optionally adding Oaxaca cheese.
  9. Season Sauce: Stir in jalapeños and jalapeño brine, adjust seasoning to taste.
  10. Layer Components: In a baking dish, layer half of the sautéed veggies, seared chicken, remaining veggies, and pour cheese sauce over.
  11. Bake: Preheat oven to 375°F, bake for 10-15 minutes until bubbly and golden.
  12. Garnish and Serve: Let rest a few minutes, garnish with cilantro, serve with lime wedges, and enjoy!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 350mgIron: 2mg

Notes

This dish is not just a dinner; it's an experience! Adjust ingredients as desired for your personal touch.

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