Add flour and cook for 1 minute. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Add the drained tomatoes and simmer, uncovered, for 5-7 minutes.
Reduce heat to low and gradually sprinkle in the Cheddar Jack cheese, stirring continuously. Stir in the lime juice and add the chicken back. Spoon the sauce on top. Simmer for 5 minutes. Add lime slices during the last minute. Sprinkle with cilantro and serve with rice, beans, or salad!
PRO TIPS
Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I use Frank’s Hot Sauce for this recipe.
Tomatoes: If you can’t eat tomatoes, use ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk.
Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Additions: Black beans and/or corn can also be added to this dish, you can add them when the tomatoes are added.
Storage
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