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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce features juicy, seared chicken breasts smothered in a thick, glossy queso sauce. Jalapeño and drained Rotel create a vibrant orange pool that coats every surface for a bold Tex-Mex chicken dinner.
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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
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use chicken breasts for best juicy slices after searing.
  • 2 tbsp taco seasoning Rub evenly over the chicken.
  • 1 tbsp olive oil Sear the chicken in a hot skillet.
Cheese Sauce
  • 2 tbsp butter For the roux base of the queso sauce.
  • 2 tbsp all-purpose flour Thickens the sauce after whisking.
  • 1.5 cup whole milk Added gradually to keep the sauce smooth.
  • 1 cup shredded Mexican cheese blend Melt for a classic queso texture.
  • 4 oz Velveeta cheese Cubed, for extra creaminess and smooth melt.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) Drain before adding so the sauce stays thick.
  • 1 jalapeño Seed and dice for visible heat and flavor pockets.
  • 0.5 tsp cumin Adds warm, Tex-Mex depth to the sauce.
  • 1 fresh cilantro Chopped for garnish at serving.
  • 1 lime wedges Serve alongside for bright finishing.

Equipment

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

Method
 

Sear the blackened chicken
  1. Rub the 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 cheese sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour for 1 minute to form a roux. Gradually add the whole milk, whisking until smooth.
  2. Stir in the Mexican cheese blend and Velveeta, then cook just until melted. Add the drained Rotel, diced jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick, looking glossy and pourable.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top so it forms a thick orange coating. Garnish with fresh cilantro and lime wedges, and serve with rice, tortillas, or over nachos.

Notes

Pro tip: whisk the milk in gradually and keep the heat at medium to avoid lumps, then simmer briefly until the queso looks glossy and thick. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of milk to loosen. Freezing is not recommended because the cheese sauce can grain after thawing. For a lighter option, use reduced-fat milk and a reduced-fat Mexican cheese blend (the texture may be slightly thinner).