Monday, February 17, 2014

Chicken and Chilies Bake

There is nothing that smells better than a Green Chili roasting on the fire. During the Chili harvest each year we always roast some Green Chili's and freeze or can them for the winter months. The Green Chilies that I am using in this recipe today were roasted and put in the freezer last summer during the harvest. When people ask me why are you doing all that canning and freezing in the spring and summer, I always say it is going to be so good when the snow is on the ground, and it is!

Chicken and Chilies Bake


Chicken and Chilies Bake
Miz Helen's Kitchen
Ingredients
For The Chicken
4 Boneless Skinless Chicken Breast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon fresh cilantro, chopped
Dash Cayenne pepper
2 tablespoons Olive Oil
For The Sauce
2 cups Sour Cream
2 cups Green Enchilada Sauce
2 cups Roasted Green Chilies, chopped
1/2 teaspoon salt
Dash Cayenne pepper
Top With
2 cups Pepper Jack Cheese, grated
For Garnish
Fresh Cilantro
Roma Tomato, chopped small
Directions
Wash and dry the chicken breast.
Prepare a rub with the seasons for the chicken mix well and rub the chicken breast on all sides with the season rub.
Heat the olive oil in a large skillet and brown the seasoned chicken on both sides.
Remove the chicken to a baking dish.
In a medium bowl mix the sour cream, Green Enchilada Sauce, Roasted Green Chilies, 1/2 teaspoon salt and a dash of Cayenne, mix well.
Reserve 1 cup of the mix to serve on the side with the baked Chicken.
Pour the remainder of the sour cream and chili mixture over the chicken.
Cover the sauced chicken with the grated Pepper Jack Cheese.
Cover the baking dish and bake at 350 degrees for 50 minutes
Remove from oven and garnish with fresh cilantro and chopped tomato
Enjoy!
Print Recipe 

Roasted Peppers


Chicken Has Been Browned

Add The Sauce


 Add The Cheese



Garnish With Cilantro and Tomato



Serving With  



Serve The Extra Sauce On The Side or As A Dip For Chips or Fresh Vegetables


When I serve this Chicken and Chilies Bake we like to have our Mexican Rice Casserole and of course some Homemade Salsa. We sure enjoyed you stopping by and having dinner with us today, we always look forward to your visits.Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Fresh Foods Wednesday
A Wonderful Wednesday
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Tasty Tuesday
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Hearth and Soul Blog Hop
Totally Talented Tuesday
Share Your Stuff Tuesday
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In and Out of The Kitchen
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Made By You Monday
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Inspire Me Monday
Making Monday
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See Ya In The Gumbo
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In and Out Of The Kitchen
Busy Monday
Show Stopper Saturday
Strut Your Stuff Saturday Link Party
Weekend Potluck
Foodie Friday
Foodie Friday with My Bloggy Friends
Foodie Friday
The Weekend Retreat
 Foodtastic Friday

15 comments:

  1. Helen, this sounds great. It looks like it makes a lot of extra sauce. I wonder if it would be sufficient to cut the sauce in half? I always have to try to cut down on extras where possible without destroying the finished product, of course.

    So happy you are the featured blogger this month. I look forward to your posts.

    Have a great week.

    Linda @ Tumbleweed Contessa

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    Replies
    1. If I had read the recipe all the way to the end I would have seen why the extra sauce. Question answered. :-D

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    2. Thanks Lita,
      We love the extra sauce on the side and it is great for chip and veggie dip. So glad you stopped by, it is always great to see you!
      Miz Helen

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  2. One word-YUM! Ok, maybe two more... Yes Please:@)

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  3. Looks so good! I have family that lives in OK & AZ and it's always a treat for us when we get some green chilies from them. Can't wait to give this a try!

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  4. That sounds very delicious Miz Helen! Thank you for sharing on Foodie Friday

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  5. This looks really tasty, and I love the chilies. I love to prepare foods from the summer to freeze for the winter. I never thought of doing it with chilies. I will definitely be trying that this year. Thanks for sharing!

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  6. Thanks for sharing with us at MM this week - pinned to my party board! Have a great week!

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  7. This recipe looks wonderful Miz Helen. My family loves Tex Mex flavours. Pinned to try soon! Thanks for sharing at Simple Supper Tuesday.

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  8. Miz Helen, you are right- those roasted green chilies do look good in the cold winter months! This Chicken and Chilies Bake with your Mexican Rice Casserole would hit the spot today! Thank you for sharing your delicious meal at Treasure Box Tuesday! :)

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  9. How wonderful fresh roasted chiles… your food is so different than ours. I do so love Tex-Mex. Thanks for bring this dish to foodie friday.

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  10. I love roasted green chillies. The sauce in your recipe is the kind of thing I go nuts over. Thank you for sharing, Miz Helen.

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  11. I love all the wonderful flavours you have used in this spicy, warming dish, Miz Helen. Your Chicken and Chillies Bake sounds like the perfect dinner for the unpredictable weather we have all been having! Thank you so much for sharing it with us at The Hearth and Soul Hop.

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  12. These look delicious! I am featuring you tomorrow on Tasty Tuesday. Please stop by and grab a featured button and link up any new recipes you have!

    http://www.minivandreams.com

    Julia

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen