Season both sides of the chicken breasts well with salt in pepper.
Mix together the smoked paprika, chipotle powder, chili powder, oregano, and garlic powder.
Rub both sides of the chicken pieces with the spice mixture. Set the chicken aside, and let the chicken sit for at least 15 to 20 minutes while you prep the rest of you meal. (this allows the chicken to marinate, and promote even cooking as the chicken comes to a slight room temperature).
To make the queso sauce, add the butter to a medium saucepan. Heat the pan using medium heat to melt the butter.
After the butter melts, mix the flour inton the melted butter, ensuring the flour is mixed well with the butter. Turn the heat to medium low.
Let the flour and butter mixture cook for about three to four minutes.
Next add the heavy cream to the saucepan, mix the sauce together well, and cook the mixture for about 5 minutes on medium heat.
Now it's time to add the cheese. Break the cheese slices into smaller pieces, and add the cheese to the cream mixture. Turn the heat down to medium low heat, and allow the cheese sauce mixture to cook for five to 7 minutes, or until cheese has melted.
Then, add the can of diced tomatoes to the cheese sauce, mix well. Season cheese sauce with salt and pepper to taste. Let the cheese sauce cook for another three to five minutes or until the sauce heats through.
To cook the chicken pieces, add a few drizzles of oil to a pan. Heat the oil using medium high heat.
Once the oil is hot, add the chicken to the pan. Cook the for about eight to ten minutes or until the chicken is cooked through. Make sure to flip chicken halfway through during the cooking time. Let the chicken rest for a few minutes to ensure the chicken stays juicy.
Top the chicken with the warm cheese sauce and serve with your favorite garnishes and a side of Mexican rice.
For a better quality cheese sauce, purchase your cheese slices from your grocery store's deli.