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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce features juicy seared chicken breasts smothered in a thick, glossy queso sauce made with Velveeta, Mexican cheese blend, and Rotel. The jalapeño and tomato stay visible in the vibrant orange pool that coats every surface for an easy Tex-Mex skillet dinner.
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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: 830
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning For rubbing the chicken.
  • 1 tbsp olive oil For searing the chicken in the skillet.
Cheese Sauce
  • 2 tbsp butter For making the roux.
  • 2 tbsp all-purpose flour To thicken the queso sauce.
  • 1.5 cup whole milk Added gradually for a smooth sauce.
  • 1 cup shredded Mexican cheese blend Melted into the queso sauce.
  • 4 oz Velveeta cheese, cubed Helps create a thick, glossy queso texture.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained Adds tomato bits and mild heat.
  • 1 jalapeño, seeded and diced For a noticeable but controlled kick.
  • 0.5 tsp cumin For warm, savory flavor in the sauce.
  • fresh cilantro and lime wedges for serving Use for garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sear the chicken
  1. Rub boneless skinless chicken breasts with taco seasoning, then heat olive oil in a skillet over medium-high heat until sizzling. Sear for 5-6 minutes per side, until cooked through to 165°F, creating browned edges and juicy centers.
  2. Rest the seared chicken breasts briefly, then slice them so the cheese sauce can coat every cut surface.
Make the queso cheese sauce
  1. Melt butter in a saucepan over medium heat, then whisk in all-purpose flour and cook for 1 minute to form a smooth roux. Keep the mixture moving so it stays pale and doesn’t brown.
  2. Gradually add whole milk while whisking until the mixture is smooth and free of lumps. Whisk continuously until it thickens slightly.
  3. Stir in shredded Mexican cheese blend and Velveeta cheese until fully melted, then add diced tomatoes with green chiles (Rotel), jalapeño, and cumin. Continue whisking for an even melt with visible jalapeño and tomato flecks.
  4. Simmer the sauce for 3-4 minutes until it becomes smooth and thick enough to cling to the chicken. Turn off the heat and keep the sauce glossy.
Assemble and serve
  1. Plate the sliced chicken and pour the cheese sauce generously over the top until the surface looks like a vivid orange pool. Make sure sauce reaches the sides of the slices.
  2. Garnish with fresh cilantro and lime wedges, then serve with rice, tortillas, or over nachos.

Notes

Pro tip: if the queso thickens too much while you’re plating, stir in 1-2 tbsp warm milk to loosen it without breaking the sauce. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of milk. Freezing is not recommended because the cheese sauce can separate when thawed. For a lower-fat option, use reduced-fat milk and a lower-fat Mexican cheese blend (keep Velveeta for the classic melt if desired).