natashakitchen.com lots of fun recipes! This is super easy and versatile. You could cut up chicken and make tacos or serve as is with rice and beans. Of course I am freezing some to experiment how the dish will hold up. I did make from start to finish to freeze. Will chill and divide in portions. Great way to use up my 2021 roasted green chilis in my freezer.
Ingredients:
- 2 pounds chicken breasts (4 small or 3 medium)
- 2 tablespoon canola oil
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup sour cream (full fat) (I tried Greek yogurt first time around)
- 14 ounces green chilis, chopped
- 8 ounces shredded cheese of choice (I used Cheddar)
- To garnish: chopped cilantro, chopped avocado and chopped fresh tomato
Directions:
Butter a 9x13-inch baking pan.
Preheat oven to 400-degrees
Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
Place a large skillet over medium heat and add 2 tablespoons oil.
Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked until internal temperature is about 165 degrees. I cooked in 2 batches to not crowd the pan.
Arrange chicken in buttered pan so they are flat and not overlapping.
In a bowl, mix 2/3 of the shredded cheese, 1 cup sour cream, and 14 ounces of chopped green chilies.
Pour mixture over chicken evenly and sprinkle remainder of cheese on top.
Bake uncovered for 15 minutes; until cheese is melted and sauce is bubbling on edges.
Garnish with avocado, cilantro and tomato.
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