• 4 boneless skinless chicken breasts
  • 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 salt
  • ¼ teaspoon pepper
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 cup extra sharp cheddar cheese shredded, do not use the bags!


  • Mix together your seasonings and season both sides of the chicken breasts well.
  • Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)
  • Set aside.
  • In a medium sized sauce pot, melt your butter over medium heat.
  • Whisk in your flour and cook until it begins to just bubble around the edges.
  • Add in the milk, slowly, whisking to combine as you go.
  • Continue to whisk until your mix as heated through.
  • 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.
  • 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.
  • This dish is great on top of plain rice or alone. However, it is best served with our Perfect Mexican Rice. This cheese sauce is also very good as a cheese dip for your chips!

Recipe from everydaymadefresh.com