Season the Chicken: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika (if using), salt, and pepper. Rub this seasoning mix evenly over both sides of the chicken breasts.
Cook the Chicken: Heat the olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook for about 6-7 minutes per side, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). If using chicken thighs, they may take a little longer. Once cooked, remove the chicken from the skillet and set aside. You can tent the chicken with foil to keep it warm.
2. Make the Cheese Sauce:
Prepare the Roux: In the same skillet, reduce the heat to medium and melt the butter. Once the butter is melted, sprinkle in the flour and whisk constantly to form a smooth roux. Cook for about 1-2 minutes to remove the raw flour taste.
Add Liquids: Slowly add the chicken broth while continuing to whisk. Then add the heavy cream and whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
Add the Cheese: Gradually stir in the shredded cheddar cheese and Monterey Jack cheese. Continue whisking until the cheese is fully melted and the sauce is smooth.
Season the Sauce: Stir in the garlic powder, cumin, paprika, salt, and pepper. Taste and adjust seasoning if necessary.
3. Assemble the Dish:
Combine Chicken and Sauce: Slice the cooked chicken breasts into strips or leave them whole, depending on your preference. Return the chicken to the skillet with the cheese sauce, spooning some of the sauce over the chicken.
Simmer: Let the chicken simmer in the sauce for 3-5 minutes to absorb the flavors.
4. Serve:
Garnish: Garnish with fresh cilantro for added flavor and color.
Serving Suggestions: Serve this dish with Mexican rice, refried beans, warm tortillas, or a side salad. You can also serve it with sautéed vegetables or on a bed of rice for a full meal.
