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Mexican Chicken with Cheese Sauce (Queso Chicken)

Mexican chicken with cheese sauce featuring juicy blackened-style chicken breasts smothered in a thick, glossy queso sauce. The queso is simmered until smooth and coats every surface, with visible jalapeño and tomato in the vibrant orange pool.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
cheese sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 1 cup shredded Mexican cheese blend
  • 4 oz Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel) drained
  • 1 jalapeño seeded and diced
  • 0.5 tsp cumin
  • 0.25 fresh cilantro and lime wedges for serving for serving

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Sear and slice the chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning, coating all surfaces. Sear in olive oil in a cast iron skillet over medium-high heat for 5-6 minutes per side until cooked through to 165°F, with a browned exterior visible.
  2. Rest the chicken briefly, then slice into pieces. Keep the juices in the slices so they stay moist and tender for serving.
Make the queso cheese sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour for 1 minute. The mixture should smell slightly toasted and look smooth.
  2. Gradually add the whole milk while whisking until smooth. Keep whisking until there are no visible lumps.
  3. Stir in the shredded Mexican cheese blend and the Velveeta cheese, cooking until fully melted. Watch for a thick, glossy texture as the cheese disappears into the sauce.
  4. Add the diced tomatoes with green chiles (Rotel), jalapeño, and cumin, then simmer for 3-4 minutes until the sauce is smooth and thick. You should see jalapeño and tomato clearly suspended in a vibrant orange pool.
Serve
  1. Plate the sliced chicken and pour the queso sauce generously over the top. Make sure every piece is coated so the sauce clings to the chicken.
  2. Garnish with fresh cilantro and lime wedges. Finish with bright green flecks and lime to cut through the richness.

Notes

Pro tip: Whisk the milk in slowly to prevent lumps, and keep the heat at a steady simmer so the queso stays thick and glossy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing is not recommended because the cheese sauce can separate after thawing. For a lighter option, swap half the Velveeta for additional shredded Mexican cheese blend and use reduced-fat cheese or part-skim milk.