This is my take on a popular New Mexico dish. I add brown rice instead of tortillas and made a creamy green chili sauce to go over all. I've found yet another way to turn the humble boneless, skinless chicken breast into a mouth-watering dish.
Serves 6-8
2 cups cooked rice
4 large boneless, skinless chicken breasts, cut into cubes
1 onion,diced
3 cloves garlic,minced
1 15 oz can of fire-roasted green chilies,drained & roughly diced
2 cups chicken stock
1 cup light sour cream
1 cup green chili enchilada sauce
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon cumin
salt and pepper
2 tablespoon extra virgin olive oil
2 cups shredded jack cheese
In a medium sauce pot, melt the butter. Add the flour and whisk until combined into a paste. Let it cook for 1 minute. Add the chicken stock and the enchilada sauce. Cook until thickened. Add salt and pepper to taste. Whisk in the sour cream and set aside, off of the heat. In a large skillet, heat the olive oil over medium/high heat. Add the onion, garlic,green chilies and chicken. Cook until the chicken all are cooked through and most of the liquid has evaporated. Season with salt, pepper and cumin. Combine the chicken mixture with the rice and half of the sauce. Pour into a baking dish that has been sprayed with cooking spray. Pour the remaining sauce over the top and top with the cheese. Bake at 350 for 30 minutes.
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