Mexican Chicken with Cheese Sauce Recipe
This Mexican Chicken with Cheese Sauce is a flavorful and creamy dish made with tender pressure-cooked chicken breasts seasoned with a robust blend of spices. Topped with a rich cheddar cheese sauce with a hint of cayenne and paprika, it’s a comforting and delicious meal perfect for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
Chicken and Spice Rub
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 2 teaspoons paprika
- 1 ½ teaspoons ground cumin
- Salt and pepper to taste
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- Salt to taste
Instructions
- Prepare the Spice Rub: In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub this spice mixture generously all over the chicken breasts ensuring an even coating.
- Place Chicken in Pressure Cooker: Arrange the seasoned chicken breasts flat in the pressure cooker, making sure they are evenly spaced for uniform cooking. Seal the lid tightly and set the valve to pressure cooking mode.
- Pressure Cook the Chicken: Cook the chicken on high pressure for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes to keep the chicken tender and juicy.
- Make the Cheese Sauce: While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in the flour and cook until bubbly and smooth. Gradually pour in milk while continuously stirring to prevent lumps. Continue cooking until the sauce thickens.
- Finish the Cheese Sauce: Remove the sauce from heat and stir in shredded cheddar cheese, cayenne pepper, paprika, and salt. Mix until the cheese melts completely into a creamy sauce. Set aside.
- Release Pressure and Serve: After the natural release, carefully perform a quick release to remove any remaining pressure. Spoon the warm cheese sauce over the cooked chicken breasts directly in the pot or plate them and pour sauce on top. Serve immediately and enjoy your flavorful Mexican Chicken with Cheese Sauce!
Notes
- Ensure the chicken breasts are evenly sized to cook uniformly under pressure.
- You can adjust the cayenne pepper in the cheese sauce to your preferred spice level.
- For a thicker cheese sauce, add a bit more cheddar or cook the sauce a bit longer.
- This dish pairs well with rice, tortillas, or a fresh green salad.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Mexican Chicken, Cheese Sauce, Pressure Cooker Chicken, Cheddar Sauce, Spicy Chicken, Quick Dinner, Comfort Food
Find it online: https://foodiecara.com/mexican-chicken-with-cheese-sauce-recipe/