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™ enchilada sauce
1
cup shredded Monterey jack cheese (4 oz)
1
tablespoon olive oil
Salt and pepper
4
boneless skinless chicken breasts (about 1 1/2 lb)
Preparation
Heat oven to 375°F.
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.
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.
When cheese is melted in sauce, pour over chicken.
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.
