Description
This recipe features chicken and rice covered in a creamy, spicy cheese sauce.
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
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Stir in chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, stirring constantly. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
- Reduce heat to low. Stir in Monterey Jack and cheddar cheeses until melted and smooth.
- Add diced tomatoes with green chilies and cooked chicken to the cheese sauce. Stir to combine and heat through.
- Serve the chicken and cheese sauce over cooked white rice. Garnish with fresh cilantro.
Notes
- Adjust cayenne pepper to your preferred spice level.
- For a richer flavor, use chicken broth instead of milk in the cheese sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican