If you are looking for an easy weeknight meal that only requires a few ingredients, you’ve found one! This cheese chicken is chock full of flavor!
Check out what my pals over at The College Cook Blog had to say about this recipe:
“Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives”
I actually made my own Mexican dipping cheese by combining melted Velveeta with a can of Ro-Tel. It turned out amazing!
Ingredients
Tyson Chicken Breast (cut in half lengthwise to make them thin)
Onion
Mexican Dipping Cheese (try the jalapeno flavor)
6 to 8 ounces TruMoo milk (just add enough to get to the consistency you prefer.)
Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)
Instructions
Saute your onions in a lightly greased skillet and set them aside.
Sprinkle your chicken with chili salt and begin cooking it in the skillet.
Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.
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Quick Tip: Serve this cheese chicken with steamed veggies, rice, and a slice of warm bread and butter for a complete meal.
Thank you to The College Cook Blog for this great recipe.
