Go Back

Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce features juicy blackened chicken breasts smothered in a thick, glossy queso sauce. The skillet chicken is seared until cooked through and then coated in an orange, jalapeño-and-tomato queso that clings to every surface.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
  • 1 jalapeño, seeded and diced
  • 0.5 tsp cumin
  • 1 Fresh cilantro and lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning. Heat olive oil in a skillet over medium-high heat, then sear for 5-6 minutes per side until cooked through to 165°F, with a darkened exterior and clear juices.
  2. Rest the seared chicken briefly, then slice it. Keep the slices warm as the edges stay lightly browned for a juicy bite.
Make the queso sauce
  1. Melt butter in a saucepan over medium heat. Whisk in all-purpose flour for 1 minute until it looks smooth and lightly foamy.
  2. Gradually add whole milk while whisking until the mixture is smooth. Continue whisking until it thickens slightly and coats the back of a spoon.
  3. Stir in shredded Mexican cheese blend and Velveeta cheese, cubed until fully melted. Turn the heat as needed so the sauce becomes glossy and creamy.
  4. Add diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3-4 minutes. Watch for a thick, smooth queso that looks like a vibrant orange pool.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top. Make sure the sauce fully coats the surfaces so jalapeño and tomato are visible.
  2. Garnish with fresh cilantro and lime wedges for serving. Serve right away for the thickest sauce texture.

Notes

For the smoothest queso sauce, whisk the milk in gradually to prevent lumps before you add the cheeses. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently in a saucepan over low heat with a splash of milk to loosen if needed. Freezing isn’t recommended because the cheese sauce can become grainy after thawing. For a lighter option, use reduced-fat Mexican cheese blend and reduced-fat Velveeta to cut calories while keeping the sauce cohesive.