INGREDIENTS
4
Chicken breasts (about 1 1/2 lb), boneless skinless
2 cloves
Garlic
1/2 cup
Onion
3 tbsp
Gold medal all-purpose flour
1
Salt and pepper
1 tbsp
Olive oil
3 tbsp
Butter
1 1/2 cups
Milk
1 cup
Monterey jack cheese
1 can
Old El Paso™ enchilada sauce