Cheesy Mexican Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1½ pounds chicken breasts, thinly sliced, skinless and boneless (about 6 pieces)
02 -
1½ teaspoons paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon chili powder
05 -
¼ teaspoon salt
06 -
1 teaspoon onion powder
07 -
¼ teaspoon black pepper
08 -
½ teaspoon dried oregano
09 -
½ teaspoon crushed red pepper flakes
10 -
1½ teaspoons cumin
11 -
A bit of olive oil
→ Cheese Sauce
12 -
2 tablespoons butter
13 -
2 tablespoons regular flour
14 -
1 cup freshly grated sharp cheddar cheese
15 -
¼ teaspoon salt
16 -
1 cup milk
17 -
¼ teaspoon paprika
18 -
⅛ teaspoon cayenne pepper
→ Topping
19 -
Chopped cilantro or parsley (your choice, optional)
# Instructions:
01 -
Heat up your oven to 425°. Cover a large baking pan with foil or parchment paper.
02 -
Combine the spices for the chicken in a small bowl. Put the chicken on your lined baking tray. Rub a little olive oil on each side of the chicken. Sprinkle the mixed spices generously over both sides, pressing gently to coat.
03 -
Bake in the oven for 15-18 minutes, or until the chicken hits 165° inside.
04 -
While the chicken is in the oven, grab a small saucepan and melt butter over medium heat. Toss in the flour and constantly whisk it until smooth.
05 -
Pour the milk in slowly, whisking nonstop until everything’s nice and smooth. Stir in the shredded cheese slowly and keep mixing until melted. Add cayenne and paprika, giving it one last mix until blended.
06 -
Serve the chicken over a grain of your choice, pour on that cheesy sauce, and, if you’d like, sprinkle with parsley or cilantro.
# Notes:
01 -
Fresh shredded cheese melts better than pre-packaged.
02 -
Want less heat? Adjust spices as needed.
03 -
Any grain you love works as a base here.