Cheesy Enchilada Chicken

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.

Prep Time



Total Time






tablespoons butter
cup chopped onion
cloves garlic, finely chopped
tablespoons Gold Medal® all-purpose flour
1 1/2
cups milk
can (10 oz) Old El Paso® enchilada sauce
cup shredded Monterey jack cheese (4 oz)
tablespoon olive oil
Salt and pepper
boneless skinless chicken breasts (about 1 1/2 lb)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Your chicken may take a little longer or a little shorter amount of time to cook, depending on how thick the chicken breasts are.
You can easily change up this recipe and use Old El Paso® green enchilada sauce!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.