1 cup AP flour
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1/4 cup vegetable oil
1 pound boneless, skinless chicken thighs
3 cups milk
2 cups shredded Mexican cheese blend
Chopped green onions (for garnish)
In a large bowl, combine the flour, garlic, paprika, and salt.
Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil and heat until shimmering.
Dredge the chicken thighs in the seasoned flour before placing them in the hot oil. Cook until the chicken is golden brown on both sides, about 5 minutes. Remove the chicken and set aside.
Add 2 tablespoons of the seasoned flour to the hot oil and stir until well combined.
Add the milk in a slow, steady stream. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes.
Add the cheese one handful at a time until all the cheese is melted.
Return the chicken to the pan and cover it with a lid. Simmer for 30 minutes, until the chicken is cooked through.
Garnish each plate with the green onions.