Description

Juicy grilled chicken seasoned with bold Mexican spices and smothered in a rich, creamy cheddar cheese sauce. A quick, flavor-packed dinner perfect for weeknights.

Ingredients

4 boneless, skinless chicken breasts
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper flakes (adjust to taste)
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
Salt and black pepper to taste
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups extra sharp cheddar cheese, shredded
1/4 tsp cayenne pepper (optional)
1/2 tsp paprika
Salt to taste

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Instructions

Combine all spices (chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper) in a bowl. Rub generously onto both sides of chicken breasts.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6–8 minutes per side, or until internal temperature reaches 165°F. Let rest after cooking.
In a saucepan over medium heat, melt butter. Whisk in flour and cook until bubbly to form a roux.
Gradually whisk in milk, cooking and stirring until sauce thickens slightly—do not boil.
Lower the heat and whisk in shredded cheddar cheese gradually until smooth and melted. Stir in cayenne pepper, paprika, and salt to taste.
Slice the grilled chicken and pour cheese sauce over the top. Serve immediately.

Notes

Use chicken thighs for a juicier result.
Add grilled vegetables like bell peppers or zucchini for more variety.
Spice lovers can use pepper jack cheese or add jalapeños to the sauce.
Shred your own cheese to prevent a grainy sauce.
Warm the milk before adding to the roux for a smoother sauce.