Cheesy Enchilada Chicken

We like to have Mexican food at least once a week. We love it! Tacos, enchiladas, taquitos–the choices and combinations are practically endless.

I’ve made just about every type of enchilada out there. My favorite part is the filling. And as much as I love the tortilla, sometimes I crave something that doesn’t feel as heavy. That is when I thought it would be delicious to have a chicken breast covered with a cheesy enchilada sauce. It’s chicken enchilada-style!

Here’s how you make it. The star of the recipe is a can of Old El Paso® enchilada sauce. If you’re feeling adventurous, use the spicy version!

You’ll need diced onion and garlic for the base of the sauce. Heat up some butter over medium heat, then cook the onion and garlic until softened.

Sprinkle in some flour, and cook until the flour has turned a little brown.

Whisk in your milk. Cook this until the mixture has started to thicken up.

Whisk in your milk. Cook this until the mixture has started to thicken up.

Whisk in the enchilada sauce. Add the cheese and cook until the cheese is melted.

Meanwhile, heat olive oil in a large pan. Season the chicken with salt and pepper. Brown the chicken in the pan, a few minutes on each side. Once brown, transfer the chicken to a baking dish.

Pour the sauce over the chicken. Place in the oven, and bake until the chicken is completely cooked through.

Served with a side of Old El Paso® rice and beans, you have a delicious and easy Mexican-inspired dinner!