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Cheesy Enchilada Chicken
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Prep Time:
20 minutes
Total Time:
40 minutes
Enchilada-stuffed chicken: a quick and flavorful twist on a classic Mexican dish. Ready in just 40 minutes.
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™ Mild Red Enchilada Sauce
  • 1 cup shredded Monterey jack cheese (4 oz)
  • 4 boneless skinless chicken breasts (about 1 1/2 lb)
Instructions:
  • Preheat oven to 375°F.
  • In a 2-quart saucepan, melt butter over medium heat. Cook onion and garlic until softened, about 3 minutes. Sprinkle in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and cook for 5 to 7 minutes until slightly thickened. Stir in enchilada sauce, then add cheese and cook until melted, stirring occasionally.
  • In a 10-inch skillet, warm oil over medium heat. Season both sides of each chicken breast with salt and pepper, then place them in the skillet. Cook for about 4 minutes on each side until the chicken is nicely browned. Next, transfer the chicken to an ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
  • Pour the melted cheese sauce over the chicken.
  • Bake for around 20 minutes or until the chicken's juices run clear when the thickest part is cut (reaching at least 165°F). Serve with Old El Paso® rice and beans if desired.

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