A delicious Mexican Chicken dish topped with a creamy cheese sauce, perfect for serving over tortilla chips or rice.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup diced bell peppers (any color)
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (fresh or canned, drained)
1 cup shredded cheddar cheese
1/2 cup heavy cream
1/4 cup chopped fresh cilantro (optional)
Tortilla chips or cooked rice for serving
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Add the diced bell peppers, corn, and tomatoes to the skillet. Stir well and cook for an additional 3-4 minutes until the vegetables are tender.
Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is melted and the sauce is smooth.
Remove from heat and sprinkle with chopped cilantro if desired. Serve the chicken with cheese sauce over tortilla chips or cooked rice.
Notes
For a spicier dish, add diced jalapeños or a pinch of cayenne pepper when cooking the chicken.
Substitute the cheddar cheese with pepper jack or a blend of your favorite cheeses for a different flavor profile.