Mexican Chicken with Cheese Sauce (40 Minutes)

Name: Mexican Chicken with Cheese Sauce (40 Minutes)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 1 tablespoon butter; 1/4 cup all-purpose flour; 2 cups milk (whole or 2%); 1 cup shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese; 1 (10-ounce) can diced tomatoes with green chilies, undrained; 1/2 cup chopped fresh cilantro (for garnish); 4 cups cooked white rice, for serving

By:

Melissa

May 15, 2026

mexican chicken with cheese sauce easy rice dinner

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Tuesday night in my small LA apartment kitchen usually calls for something quick and satisfying. This Mexican-inspired chicken and rice dish, with its creamy, spicy cheese sauce, fits that requirement perfectly. It’s a meal that comes together without much fuss, making it ideal after a long day.

The chicken gets a good sear on my GE electric range, then it simmers in a rich sauce that’s both cheesy and has a gentle kick from green chilies and a touch of cayenne. It’s the kind of dinner that feels substantial without being heavy, and it relies on ingredients I usually have on hand. Nonna Rosa would sometimes make a similar dish, though hers leaned more Italian, of course. This version is a bit of a departure for me, but it’s become a regular rotation for a reason.

Table of Contents show

Essential proteins

Boneless, skinless chicken breasts are cut into 1-inch pieces. This size ensures they cook evenly and quickly, fitting well into each bite of rice and sauce.

Pantry staples

Chili powder, cumin, garlic powder, onion powder, and a touch of cayenne build the spice base. All-purpose flour helps thicken the cheese sauce, while canned diced tomatoes with green chilies add depth.

Dairy and produce

Monterey Jack and cheddar cheeses melt into a smooth sauce. Whole or 2% milk creates the creamy base. Fresh cilantro brightens the finished dish.

Cook the chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces. Cook until they are browned on all sides and cooked through, which usually takes about 5 to 7 minutes. Stir in the chili powder, cumin, garlic powder, onion powder, and cayenne pepper if you’re using it. Add salt and black pepper to taste. Cook for another minute, stirring, then remove the chicken and set it aside.

Prepare the cheese sauce

In the same skillet, melt butter over medium heat. Whisk in the flour, cooking for one minute to create a roux. This step helps cook out the raw flour taste. Gradually whisk in the milk until the mixture is smooth. Bring it to a simmer, stirring constantly, until the sauce visibly thickens. Reduce the heat to low, then stir in the Monterey Jack and cheddar cheeses until they are fully melted and the sauce is smooth.

Combine and serve

Add the undrained diced tomatoes with green chilies to the cheese sauce. Return the cooked chicken to the skillet. Stir everything together until the chicken is coated and heated through. Serve this mixture immediately over warm, cooked white rice. A sprinkle of fresh cilantro on top finishes it off nicely.

I’ve found that using good quality cheese for the sauce makes a notable difference. Pre-shredded cheese often has anti-caking agents that can sometimes make the sauce a little grainy. Shredding Monterey Jack and cheddar from a block yourself yields a smoother consistency. One time, I tried to rush the cheese sauce and added all the milk at once; it ended up lumpy, and I had to start over. Patience with the roux and adding milk gradually is key.

For the rice, I usually rely on my 6-quart Instant Pot Duo to get perfect results without much effort while I’m focusing on the chicken and sauce. I typically cook a double batch of rice because it disappears quickly. This particular Mexican chicken with cheese sauce easy rice dinner reheats well, but the rice can dry out a bit. Adding a splash of chicken broth when reheating helps keep it moist. For more recipe ideas, check out our Pinterest page.

Variations

Protein alternatives

You can substitute chicken with ground beef or turkey. For a vegetarian option, black beans or a mix of roasted bell peppers and zucchini work well in place of the chicken.

Flavor twists

Adding a can of drained corn or some sautéed onions and bell peppers with the chicken can add extra texture and vegetables. A pinch of smoked paprika can deepen the spice profile.

Storage

Store any leftover chicken and cheese sauce in an airtight container in the refrigerator. It keeps well for up to three days. For reheating, gently warm the mixture on the stovetop over low heat or in the microwave. If the sauce seems too thick, a small amount of milk or chicken broth can be stirred in to loosen it back up. The texture of the rice can change slightly upon reheating, so consider cooking fresh rice if you prefer.

FAQ

Ingredient substitutions

You can certainly swap out the cheeses; a blend with some pepper jack would add more heat. For the milk, whole milk provides the richest sauce, but 2% works fine. Nonna Rosa always said to use what you have, within reason.

Making ahead

The chicken can be cooked and seasoned a day in advance and stored in the refrigerator. The cheese sauce is best made fresh, as its texture changes a bit when reheated from cold.

Nutritional Information

The nutritional values provided are estimates per serving and will vary based on specific ingredient brands and quantities used. Factors like the fat content of the cheese, the type of milk, and the sodium levels in the canned tomatoes can all affect the final count. This information is intended as a general guide.