Chicken Breasts Con Rajas

Name: Chicken Breasts Con Rajas
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

1

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.
2

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.
3

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.
4

Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.