Chicken Breasts with Chilies & Arroz Blanco
Submitted by pumpkinhead
Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that’s perfect over fluffy white rice.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis luxurious chicken casserole brings restaurant-quality Mexican flavors to your home kitchen with layers of creamy, spicy richness.
Chicken breasts brown until golden, then nestle into a casserole with sweet, mild Anaheim chilies that have been sautéed with onions.
The sauce combines puréed chilies with sour cream and a touch of flour for body, creating a velvety coating that bakes until bubbly, then finishes with a blanket of melted cheddar cheese that turns golden at the edges.
Kitchen Tips
- Use mild Anaheim chilies for gentle heat; substitute poblanos for more spice
- Layer the ingredients in two rounds for even distribution of chicken, chilies, and sauce
- Cover the casserole while baking to keep the chicken moist, then uncover for the cheese
- Serve over Arroz Blanco (Mexican white rice) to soak up the incredible sauce
- This reheats beautifully and can be assembled a day ahead before baking
Ingredients
Directions
Season chicken with salt and pepper.
In large skillet, heat 2 tablespoon 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, ¼ cup milk and ½ teaspoon salt in blender or food processor.
Process until smooth.
Add sour cream and blend a few seconds more.
Set aside.
Melt remaining 2 tablespoon butter in small saucepan.
Blend in flour. Add ¾ 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, at 375℉ (190℃) for 25 minutes.
Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco.
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