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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce is a Tex-Mex skillet dinner of juicy blackened chicken breasts smothered in a thick, glossy queso sauce. The vibrant orange queso is rich with Velveeta and Mexican cheese blend, plus visible jalapeño and diced tomatoes with green chiles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Patted dry for better browning.
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese Cubed.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) Drained.
  • 1 jalapeño Seeded and diced.
  • 0.5 tsp cumin
  • fresh cilantro For serving.
  • lime wedges For serving.

Equipment

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

Method
 

Sear the blackened chicken
  1. Rub the chicken 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.
  2. Remove the chicken from the skillet and rest briefly. Slice the chicken before assembling.
Make the queso cheese sauce
  1. Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute to form a smooth roux.
  2. Gradually add the whole milk while whisking until smooth. Stir until no lumps remain.
  3. Add the Mexican cheese blend and cubed Velveeta and cook until melted. Stir in Rotel, diced jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick.
Serve
  1. Plate the sliced chicken. Pour the cheese sauce generously over the top so it coats every surface.
  2. Garnish with fresh cilantro and serve with lime wedges. Enjoy with rice, tortillas, or over nachos.

Notes

For extra glossy queso, keep the sauce at a gentle simmer and whisk periodically so the dairy stays smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen if needed. Freezing is not recommended for the smoothest texture. For a lighter option, swap whole milk for evaporated skim milk and use reduced-fat Mexican cheese blend (the queso will be slightly less thick).