Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 can rotel tomatoes
Instructions
- Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
- In a skillet, heat olive oil over medium heat and cook the chicken until golden and fully cooked.
- Once cooked, remove the chicken from the skillet and set aside on a plate.
- In the same skillet, melt the butter, then whisk in the flour to create a roux.
- Gradually add the milk while continuously whisking to avoid lumps.
- Stir in the shredded cheddar cheese until fully melted and combined.
- Add the rotel tomatoes to the cheese mixture and stir well.
- Return the cooked chicken to the skillet and coat each piece with the creamy sauce.
- Let it simmer for a few minutes, then serve the dish hot.
Last Step:
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For an extra kick, add jalapeños to the cheese sauce.
Serve with rice or tortillas for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg