Mexican Chicken with Cheese Sauce
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon taco seasoning
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded Mexican cheese blend
1 cup heavy cream
1/4 cup cream cheese
1/2 teaspoon chili powder
1/2 teaspoon ground cayenne pepper (optional, for heat)
1 can (10 oz) Rotel diced tomatoes and green chilies (drained)
Fresh cilantro (for garnish)
Directions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
In a small bowl, mix the taco seasoning, cumin, garlic powder, paprika, salt, and pepper.
Rub the chicken breasts with olive oil and coat them evenly with the seasoning mixture.
Cook the Chicken:
Heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until browned.
Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Make the Cheese Sauce:
In a saucepan over medium heat, combine the heavy cream and cream cheese. Stir until the cream cheese melts and the mixture is smooth.
Gradually add the shredded Mexican cheese blend, stirring constantly until fully melted.
Stir in the chili powder, cayenne pepper (optional), and drained Rotel tomatoes and green chilies.
Continue stirring until the sauce is creamy and well combined.
Serve:
Remove the chicken from the oven and spoon the cheese sauce over the chicken breasts.
Garnish with fresh cilantro for a burst of flavor and color.
Serve with sides like Spanish rice, refried beans, or a fresh salad.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 450 kcal per serving | Servings: 4 servings