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Mexican Chicken with Cheese Sauce

Mexican chicken with cheese sauce (queso chicken) features juicy blackened skillet breasts smothered in a thick, glossy queso sauce. The orange cheddar blend melts with Velveeta, then simmers with Rotel, jalapeño, and cumin for a smooth, spoon-coating texture.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Juicy skillet breasts.
  • 2 tbsp taco seasoning Seasoning for the chicken.
  • 1 tbsp olive oil For searing.
Cheese Sauce (Queso)
  • 2 tbsp butter Base for roux.
  • 2 tbsp all-purpose flour Thickens the sauce after whisking.
  • 1.5 cup whole milk Keeps queso creamy and pourable.
  • 1 cup shredded Mexican cheese blend Melts for rich flavor and stretch.
  • 4 oz Velveeta cheese Cubed for smooth melting.
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) Drained before adding.
  • 1 jalapeño Seeded and diced.
  • 0.5 tsp cumin Warm, savory spice.
  • 0.1 fresh cilantro Chopped for garnish.
  • 1 lime wedges Serve alongside or over top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the blackened chicken
  1. Rub the chicken breasts with taco seasoning. Heat olive oil in a skillet over medium-high heat, then sear until cooked through to 165°F, 5-6 minutes per side, turning once for even browning.
  2. Transfer the chicken to a plate and rest briefly, then slice. Keep the juices in the slices for the thick queso to cling to.
Make the queso cheese sauce
  1. In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour for 1 minute to cook the roux without lumps.
  2. Gradually add the whole milk while whisking until the mixture is smooth. Continue heating until it thickens enough to coat the back of a spoon.
  3. Stir in the shredded Mexican cheese blend and the cubed Velveeta until fully melted. Scrape the sides so the queso stays glossy.
  4. Add the drained Rotel, diced jalapeño, and cumin, then simmer 3-4 minutes until the sauce is smooth and thick. Look for a vibrant orange pool that settles slowly on the spoon.
Plate and serve
  1. Plate the sliced chicken, then pour the queso sauce generously over the top. Use enough sauce so every surface gets coated.
  2. Garnish with fresh cilantro and serve with lime wedges. Finish with the bright citrus just before eating for extra lift.

Notes

Pro tip: For the thickest, glossiest queso, keep the heat at medium during milk addition and simmer only 3-4 minutes after adding the cheeses and Rotel. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of milk to loosen. Freezing isn’t recommended because dairy sauces can separate after thawing. For a lower-fat swap, use reduced-fat milk and a reduced-fat cheese blend while still keeping Velveeta to help it melt smoothly.