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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce featuring juicy, blackened-seared chicken breasts smothered in a thick, glossy queso sauce. Jalapeño and diced tomatoes with green chiles create a vibrant orange pool that coats every surface.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Mexican chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Queso 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
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) drained
  • 1 jalapeño seeded and diced
  • 0.5 tsp cumin
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Rub boneless skinless chicken breasts with taco seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through to 165°F, then rest and slice.
Make the queso sauce
  1. Melt butter in a saucepan over medium heat, then whisk in all-purpose flour for 1 minute. Gradually add whole milk, whisking until smooth.
  2. Stir in shredded Mexican cheese blend and Velveeta until melted. Add diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick.
Assemble and serve
  1. Plate sliced chicken and pour the queso sauce generously over the top. Garnish with fresh cilantro and lime wedges before serving.

Notes

Pro tip: to keep the queso glossy instead of grainy, whisk the milk in gradually and keep the simmer gentle while the cheeses melt. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave with a splash of milk to loosen. Freezing isn’t recommended for best sauce texture. Dietary swap: use a reduced-fat cheese blend and reduced-fat Velveeta for a lighter queso while keeping the same method.