This comforting casserole features tender chicken breasts nestled in a rich, creamy sauce made from fresh Anaheim chilies, sour cream, and sharp Cheddar cheese. The dish balances mild heat with savory depth, creating a hearty meal that feels both rustic and elegant. Layered with caramelized onions and baked until golden, it offers a satisfying texture contrast against the fluffy Arroz Blanco. Perfect for family dinners or casual gatherings, this recipe brings a taste of home-style Mexican cooking to your table without requiring exotic ingredients. It&# 226;ÂÂs a reliable favorite for weeknights when you want something delicious, wholesome, and easy to prepare in one pan.
Chicken Breasts With Chilies And Arroz Blanco
Description
This comforting casserole features tender chicken breasts nestled in a rich, creamy sauce made from fresh Anaheim chilies, sour cream, and sharp Cheddar cheese. The dish balances mild heat with savory depth, creating a hearty meal that feels both rustic and elegant. Layered with caramelized onions and baked until golden, it offers a satisfying texture contrast against the fluffy Arroz Blanco. Perfect for family dinners or casual gatherings, this recipe brings a taste of home-style Mexican cooking to your table without requiring exotic ingredients. It&# 226;ÂÂs a reliable favorite for weeknights when you want something delicious, wholesome, and easy to prepare in one pan.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Season chicken breasts with salt and freshly ground black pepper.
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In a large skillet, heat 2 tablespoons butter and vegetable oil over medium-high heat.
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Add chicken breasts and cook until lightly browned on both sides, about 3-4 minutes per side.
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Remove chicken from skillet and set aside.
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In the same skillet, cook sliced onion until soft and translucent, about 5 minutes.
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Cut all but 3 Anaheim chilies into strips and add to the onions; cook for 5 minutes.
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Remove onion-chili mixture from heat and set aside.
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Place 3 whole Anaheim chilies, 1/4 cup milk, and 1/2 teaspoon salt in a blender.
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Blend until smooth, then add sour cream and blend for a few more seconds.
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In a small saucepan, melt remaining 2 tablespoons butter over medium heat.
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Stir in flour and cook for 1 minute, then gradually add 3/4 cup milk, stirring constantly.
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Cook sauce until thickened and smooth, then remove from heat.
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Stir the blended chili-sour cream mixture into the thickened sauce.
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Arrange half the chicken breasts in a baking dish.
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Top with half the onion-chili mixture, then spread half the sauce over the chicken.
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Repeat layers with remaining chicken, onion-chili mixture, and sauce.
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Cover and bake for 25 minutes.
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Remove cover, sprinkle with grated Cheddar cheese, and bake for 3-4 minutes until cheese is melted.
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Serve hot over beds of fluffy Arroz Blanco.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 399.0kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 4.2g22%
- Cholesterol 185.6mg62%
- Sodium 171.7mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 60.3g121%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
