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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce made in one skillet, featuring blackened-seared chicken breasts and a thick, glossy queso sauce. The orange pool coats every slice with jalapeño and tomato, finishing with bright cilantro and lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Use chicken breasts for even cooking and easy slicing.
  • 2 tbsp taco seasoning Rub generously so the seasoning darkens as it sears.
  • 1 tbsp olive oil Helps achieve a good sear on the chicken.
Cheese sauce (queso)
  • 2 tbsp butter Forms the roux for a smooth, thick sauce.
  • 2 tbsp all-purpose flour Thickens the queso after the roux cooks briefly.
  • 1.5 cup whole milk Added gradually for a lump-free sauce.
  • 1 cup shredded Mexican cheese blend Melts for a creamy, stretchy queso texture.
  • 4 oz Velveeta cheese, cubed Adds extra creaminess and body.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained Provides visible tomato and green chile in the finished queso.
  • 1 jalapeño, seeded and diced Use less for mild heat.
  • 0.5 tsp cumin Warm, earthy flavor that supports the Tex-Mex profile.
  • fresh cilantro and lime wedges for serving Garnish right before serving for best color and brightness.

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Sear the chicken
  1. Rub the chicken breasts with taco seasoning, then heat the olive oil in a skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side until cooked through to 165°F, creating darkened, blackened edges.
  2. Transfer the chicken to a plate and let it rest briefly, then slice the breasts.
Make the queso cheese sauce
  1. In a saucepan over medium heat, melt the butter and whisk in the flour for 1 minute until smooth and slightly thickened. Gradually add the whole milk while whisking until the mixture is smooth.
  2. Stir in the Mexican cheese blend and cubed Velveeta, cooking until fully melted and glossy. Add the drained Rotel, jalapeño, and cumin, then simmer for 3-4 minutes until the queso is smooth and thick with visible tomato and jalapeño.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top so it pools and coats the surface. Garnish with fresh cilantro and lime wedges for a bright finish.
  2. Serve with rice, tortillas, or over nachos, with extra queso if desired.

Notes

For the smoothest queso, whisk the milk in slowly so the roux fully dissolves before adding cheese. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a saucepan over low heat, adding a splash of milk if it thickens too much. Freezing isn’t recommended because cheese sauce can separate after thawing. For a dairy-light option, use lactose-free milk and a lactose-reduced cheese blend with Velveeta-style melting cheese substitute.