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Cheesy Enchilada Chicken

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By Deborah Harroun
Updated Apr 25, 2012
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We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes.

Cheesy Enchilada Chicken

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 10
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Ingredients

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

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    In 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.
  • Step 
    3
    Meanwhile, 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.
  • Step 
    4
    When cheese is melted in sauce, pour over chicken.
  • Step 
    5
    Bake 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.

Nutrition

Nutrition Facts are not available for this recipe

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