Mexican chicken

 

Ingredients

Chicken

• 4 boneless skinless chicken breasts. Slice each one In half of they are big . Well I do it anyway! That’s just what I do 🤷🏾‍♀️
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ⁄2 teaspoon crushed red pepper flakes
• 1 ⁄2 teaspoon dried oregano
• 2 teaspoons paprika
• 1 1 ⁄2 teaspoons ground cumin
• 1 ⁄2 teaspoon seasoning salt
• 1/4 teaspoon pepper

cheese sauce

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 cup extra sharp cheddar cheese shredded, do not use the bags!

Instructions

::chicken:

1. Mix together your seasonings and season both sides of the chicken breasts well.
2. Heat a grill or pan over medium to high heat, and grill or cook your chicken until done. (int temp 165 deg f)
3. Set aside.
4. I cooked my chicken in a skillet for 5 to 6 minutes on each side 

cheese sauce: this goes on top of the chicken 

1. In a medium sized sauce pot, melt your butter over medium heat.
2. Whisk in your flour and cook until it begins to just bubble around the edges.
3. Add in the milk, slowly, whisking to combine as you go.
4. Continue to whisk until your mix as heated through.
5. You'll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.
7. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
8. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken. Serve with rice. I was going to sprinkle parsley flakes on the top to make it all cute and stuff but I was hungry 😋