Recipe by CaliforniaJan
Mexican spices make this a zesty south-of-the-border chicken dish.
Top Review by z1lew2
This was an excellent dish and has a future as a "company" dinner. I followed the directions as written with just a little jalapeno tossed in. However, next time I would do it in a single layer. I think it would be nice to have that good cheese topping on all of the breasts rather than the top few. I'd probably increase the liquid to be sure it was still "saucy" and not dry. I also served it with a spicy Mexican rice. Definitely a keeper.
- 8 boneless skinless chicken breasts
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup butter
- 1⁄4 cup oil
- 2 large onions, peeled and thinly sliced
- 8 ounces whole green chilies
- 1⁄2 cup salsa
- 3⁄4 cup milk
- 1 pint sour cream
- 1 cup cheddar cheese, grated
- 1 cup monterey jack cheese, grated
Directions See How It's Made
- Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
- Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
- Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
- Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.