My Recipes


User: nnss

Yield: 6 servings

Categories: mexican, vegetables, poultry

amount unit name
8 chicken breast halves, skinned and boned
salt and freshly ground black pepper
4 TB butter or margarine, divided
2 TB vegetable oil
1 LG onion, thinly sliced and separated into rings
2 LB anaheim chilies, peeled and seeded, divided or 4
cans 4 oz each green chilies, drained
1 C milk, divided
2 TB flour
2 C sour cream
1 4 oz cup grated cheddar cheese


Arroz Blanco (recipe follows)
Season chicken with salt and pepper. In large skillet, heat 2 Tbsp
butter and oil. Add chicken and cook over medium high heat until
light brown on both sides. Remove from pan and set aside. Cook onion
in skillet until soft, but not brown. Cut all but 3 chilies into
strips. Add strips to onion and cook over medium heat 5 minutes.
Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk
and 1/2 tsp salt in blender or food processor. Process until smooth.
Add sour cream and blend a few seconds more. Set aside. Melt
remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4
cup milk and cook, stirring until smooth and thickened. Remove from
heat. Stir in sour cream mixture. Arrange half the chicken breasts in
a casserole. Top with half the onion chilies mixture. Spread with
half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25
minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco. Makes 6 servings.
ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart
saucepan. Add 1 cup uncooked rice and cook over moderate heat until
golden, stirring often. Add 1/2 cup chopped onions and 2 cloves
minced garlic; cook until onions are soft but not brown. Add 2 cups
chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or
twice. Reduce heat, cover, and simmer 15 minutes or until rice is
tender and liquid is adsorbed. Salt to taste.