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Cheesy Enchilada Chicken

Deborah Harroun
  • 40 minutes
  • Serves 4

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