Mexican Chicken with Cheese Sauce You Gonna Love
A delicious pressure cooker dish with juicy seasoned chicken and a rich, creamy sharp cheddar sauce that hugs every bite with comfort and warmth.
Equipment
- 1 Pressure Cooker Electric or stovetop
- 1 Saucepan Small
- 1 Whisk
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 2 teaspoons paprika
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt for rub
- ¼ teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1 cup extra sharp cheddar cheese shredded
- ¼ teaspoon salt for cheese sauce
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika for cheese sauce
Instructions
Instructions
- Mix chili powder, garlic and onion powders, crushed red pepper, oregano, paprika, cumin, salt, and pepper. Rub over chicken breasts.
- Place chicken in pressure cooker. Seal lid and set for high pressure.
- Cook on high pressure for 10 minutes, then allow natural release for 10 minutes.
- Meanwhile, melt butter in saucepan, whisk in flour until smooth. Gradually stir in milk.
- Cook sauce until thickened. Add cheddar, cayenne, paprika, and salt. Stir until creamy and smooth.
- Quick release excess pressure and ensure chicken is cooked through.
- Spoon cheese sauce over chicken and serve hot.
Notes
Store leftovers in airtight containers. Add a splash of milk to the sauce when reheating for best creaminess.