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Steps
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.
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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!
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Nutrition Facts are not available for this recipe
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