Mexican Chicken with Cheese Sauce
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper to taste
1 cup shredded cheddar cheese
½ cup Monterey Jack cheese, shredded
1 cup heavy cream
2 tablespoons cream cheese
1 small can diced green chiles (4 oz)
1 tablespoon chopped cilantro (optional, for garnish)
Directions:
Season the chicken breasts with cumin, chili powder, paprika, garlic powder, salt, and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6–7 minutes on each side, or until fully cooked through. Remove from skillet and set aside.
In the same skillet, lower heat to medium and add heavy cream and cream cheese. Stir until smooth and combined.
Stir in shredded cheddar, Monterey Jack, and diced green chiles. Mix until the cheese is fully melted and the sauce is creamy.
Return chicken to the skillet, spooning cheese sauce over each breast. Simmer for 3–5 minutes to allow flavors to meld.
Garnish with chopped cilantro if desired. Serve hot with rice, tortillas, or vegetables.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings