Cheesy Enchilada Chicken

April 30, 2012

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!

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.

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

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

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.