Chicken Breasts Con Rajas

Mexican spices make this a zesty south-of-the-border chicken dish.

Steps

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.

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.

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 fro.

Ingredients

boneless skinless chicken breasts, salt, pepper, butter, oil, onions, whole green chilies, salsa, milk, sour cream, cheddar cheese, monterey jack cheese