Mexican Chicken with Cheese Sauce

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
Cheese Sauce:
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
Mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
Season both sides of the chicken breasts with the spice mixture.
Grill over medium to high heat until internal temperature reaches 165°F (about 6 to 8 minutes per side).
Set aside to rest.
Cheese Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook until it begins to bubble.
Gradually add milk, whisking constantly to prevent lumps.
Continue heating until the mixture is hot enough to melt the cheese (not boiling).
Gradually whisk in the shredded cheese until smooth.
Stir in paprika and cayenne pepper. Adjust salt to taste.
Serve the sauce hot over the grilled chicken.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 546 kcal | Servings: 4 servings

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