Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
One cup of shredded cheddar or Mexican mix cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
For garnish:
Chopped fresh cilantro
Sliced jalapeños (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Salt, pepper, chili powder, and cumin are used to season the chicken breasts.
In a pan set over medium-high heat, warm the olive oil. The chicken breasts should be seared for 3–4 minutes on each side to brown them.
After transferring the chicken to a baking dish, bake it for 20 to 25 minutes, or until it is well done.
Make the cheese sauce while the chicken bakes. Melt the butter in a pot over a medium heat. After whisking in the flour, simmer for one to two minutes, or until gently browned.
Gradually stir in the milk, being careful not to create any lumps. To thicken the sauce, simmer it for a few minutes.
Add the cheese shreds and stir until they are smooth and melted. To taste, add pepper, salt, and garlic powder. Maintain the sauce’s warmth on low heat.
Take the chicken out of the oven when it’s done. Pour the cheese sauce over the chicken breasts before serving.
If preferred, add sliced jalapeños and chopped cilantro as garnishes.
Serve the Mexican Chicken with Cheese Sauce with rice, beans, or a side of your choice. Enjoy your delicious meal!
You are welcome to change the amount of spice and seasoning to suit