This Cheesy Fajita Chicken is sure to be a favorite for all Mexican food lovers!
To make the Cheesy Fajita Chicken
Start with boneless, skinless chicken breast and cut them into cutlets. Season both sides with a homemade fajita style seasoning. (no nasty ingredients!)
About the Fajita Seasoning…
If it feels like a lot of seasoning and you’re worried about it being too salty, keep in mind that there isn’t that much salt in the seasoning for 4 cutlets of chicken. It’s just right. The rest of the seasoning ingredients are not overly powerful. Having a good bit of seasoning on the chicken actually makes it really good. It may feel like a lot when you’re rubbing it on the chicken, but I promise it will taste just right when it’s finished. You want those flavors to be able to come through the cheese sauce. So you’ll need a little more than you would if you were eating the seasoned chicken plain.
The chicken then gets fried lightly in a skillet with plenty of red onion.
The Cheese
While the chicken cooks, you’ll make your cheese sauce that includes butter, milk, cream cheese, cheddar cheese, pepper, and a pinch of salt.
The cream cheese makes it so smooth and so GOOD!
When the cheese sauce is finished, you’ll transfer the chicken and sauteed onions to a baking dish and pour the cheese over it all. Then you’ll pop it into the oven for a few minutes.
What to eat with it
This Cheesy Fajita Chicken is a really filling meal, considering it’s a little on the heavy side. Tortillas are a great addition to this meal, or you could also serve rice. My husband likes to eat this chicken with warmed tortillas, and actually cuts his chicken up and puts it inside the tortilla. I like to rip my tortillas up and dip them in the cheese sauce and eat them alongside my chicken. If you don’t want to add tortillas or rice and want to keep it really simple, I’d also recommend a salad with this dish. Some lettuce, tomato, and avocado is a perfect pairing for this Chicken!
Cheesy Fajita Chicken
Ingredients
- 2 boneless, skinless chicken breasts sliced horizontally into cutlets
- 1 14.5 oz can crushed tomatoes, well drained
- 1 red onion, sliced into thick slices
- 2 tbsp. oil
- 1 tsp. garlic powder
- 2 tsp. paprika
- 1 1/4 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 2 tsp. brown sugar
- 1/4 tsp. pepper
- 1 1/2 tbsp. butter
- 4 oz. cream cheese cut into small cubes
- 1 cup whole milk
- 1/8 tsp. pepper
- 1 cup shredded cheddar cheese
- pinch of salt
Instructions
- Preheat oven to 350 degrees F.Cut the chicken breasts horizontally into cutlets, so that you have 4 pieces.In a bowl, mix together: garlic, paprika, chili, cumin, salt, brown sugar, and pepper. Rub both sides of the chicken with the seasoning mix, and reserve about 1 tbsp. of seasoning for the onions. Heat the oil in a large skillet over medium heat. When the skillet is hot, add the chicken and the onions. Sprinkle the remaining seasoning over the onions.Fry for 8 minutes, flip the chicken and fry for 8 minutes more. Make sure to move the onions around so they fry evenly and don’t get too dark.Place the chicken and onions in a baking dish and set aside. Drain the crushed tomatoes really well, and put them on top of the chicken and onions.FOR THE CHEESE SAUCE:In a medium saucepan, melt butter over medium heat. Add the cream cheese, milk, salt, and pepper. Whisk and stir until the cream cheese is fully melted and the sauce is smooth. Add the cheddar cheese and continue whisking until it is smooth. Pour the cheese sauce over the chicken, onions, and tomatoes and bake uncovered for about 15 minutes. Serve with rice, tortillas, or a salad.