"We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes...."
INGREDIENTS
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3 tablespoons butter
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1/2 cup chopped onion
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2 cloves garlic, finely chopped
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3 tablespoons Gold Medal™ all-purpose flour
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1 1/2 cups milk
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1 can (10 oz) Old El Paso™ enchilada sauce
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1 cup shredded Monterey jack cheese (4 oz)
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1 tablespoon olive oil
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Salt and pepper
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4 boneless skinless chicken breasts (about 1 1/2 lb)