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Cheesy Enchilada Chicken

cheesy enchilada chicken Entree Mexican
Cheesy Enchilada Chicken
  • Prep 20 min
  • Total 40 min
  • Servings 4

We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes. MORE+ LESS-

Deborah Harroun
April 25, 2012
Gold Medal Flour
Make with
Gold Medal Flour


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)


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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