2 pounds chicken breasts (about 4)
Salt and pepper
8-oz Mexican shredded cheese, divided (about three cups)
1 cup sour cream
2 7-oz. cans diced green chilis with juice
Preheat oven to 400˚F and butter a 9x13 casserole dish. Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
Place a large skillet over medium heat and add 2 tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.
Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.
In a medium bowl, mix together 2 cups Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken.
Sprinkle the top with 1 cup remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges. Serve garnished with diced avocado, tomatoes and chopped cilantro if desired.
- Log in or Subscribe to post comments.