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Cheesy Enchilada Chicken

By Deborah Harroun
Created January 10, 2017
Change up Mexican night. This simple chicken dish tastes like enchiladas, minus the tortillas!

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!

Cheesy Enchilada Chicken

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.

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

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.

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

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

Cheesy Enchilada Chicken

Ingredients

    • 3tablespoons butter
    • 1/2cup chopped onion
    • 2cloves garlic, finely chopped
    • 3tablespoons Gold Medal™ all-purpose flour
    • 1 1/2cups milk
    • 1can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
    • 1cup shredded Monterey jack cheese (4 oz)
    • 1tablespoon olive oil
    • Salt and pepper
    • 4boneless skinless chicken breasts (about 1 1/2 lb)

Directions

  • 1Heat oven to 375°F.
  • 2In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook about 3 minutes or until softened. Sprinkle in flour. Cook and stir 1 minute. With whisk, gradually beat in milk, cooking 5 to 7 minutes or until mixture is slightly thickened. Stir in enchilada sauce. Add cheese; cook until cheese is melted, stirring occasionally.
  • 3Meanwhile, in 10-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken breast; place in skillet. Cook about 4 minutes on each side or until chicken is browned. Transfer chicken to ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
  • 4When cheese is melted in sauce, pour over chicken.
  • 5Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If desired, serve with Old El Paso® rice and beans.

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