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Mexican Chicken




Source of Recipe


Sheberry


List of Ingredients




1 Bag frozen Chicken Breast Tenderloins, thawed and cut in thirds
8 oz sour cream
4 oz Ortega chopped green chili's
1/2 chopped onion
1 clove garlic, minced
2 teas cumin
1 teas oregano
Salt and Pepper to taste
6 oz Monterey Jack cheese, shredded ( used the fine shredded Mexican
mix)
Black Olives and green onion for garnish


Recipe



Brown chicken in:

1/2 butter and 1/2 olive oil (keeps butter from burning.
Season chicken with salt and pepper

Remove chicken and cook onion and garlic until soft, but not browned

Add the chili's with juice, all the seasoning and sour cream.
Stir until bubbly, then take off heat and stir in cheese until it melts.

Add chicken back in and stir

Put into a Pam sprayed casserole dish, cover with foil

Bake at 350 for about 1/2 hour

Top with olives and chopped green onion (I didn't do this)

I had used 8 oz can of whole chili's and chopped them myself (what
culinary skill ) Anyway, if you increase the meat, you may want to add
more chili's too.