Cheesy Enchilada Chicken

Blogger Deborah Harroun of Taste and Tell shares an easy, Mexican-inspired chicken dish. Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 40 min
Servings 4

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® 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)

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Directions

1 Heat oven to 375°F.
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.
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.
4 When cheese is melted in sauce, pour over chicken.
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.