4 or 6 Boneless, Skinless Chicken Breasts
2 Tbs. Olive Oil
1 small can Green Chilies, chopped
1 Medium Onion, chopped
6-8 Fresh Jalapeño Peppers, chopped (all seeds removed)
1 15-oz. can Whole Tomatoes, drained
1 15-oz. can Diced Tomatoes, NOT drained
1 15-oz. can Tomato Sauce
1/2 lb. Cheddar Cheese, divided in half
1/2 lb. Monterey Jack Cheese, divided in half
Salt and Pepper to taste
4 cups Cooked Rice
8 to 12 Flour Tortillas, steamed
Instructions:
Pre-heat oven to 325-F degrees.
In a large skillet over medium heat, warm 1 tablespoon of olive oil.
Sauté chicken breasts
for about 5 minutes, until lightly browned. Place browned chicken
breasts in an oven-
proof baking dish or Dutch oven and bake for about 45 minutes, until
cooked through.
Meanwhile, warm remaining tablespoon of olive oil in the same skillet
and sauté green
chilies, onion, and jalapeño peppers until tender. Add whole tomatoes,
diced tomatoes
with juice, and tomato sauce to the skillet and simmer for about 10
minutes. Add half of
both the cheddar and Monterey jack cheeses and continue to simmer,
being sure to stir
occasionally.
After the chicken is finished baking and is cool enough to handle
comfortably, cut it
into pieces or tear it into strips. Return the chicken to the baking
dish or Dutch oven and
pour the well-simmered sauce over the top. Thoroughly combine chicken
strips and sauce.
Cover with remaining cheeses and bake for about 10 minutes, until all
is bubbly and the
cheese is melted.
Meanwhile, prepare 4 cups of cooked rice as directed on the package and
steam the tortillas.
Serve the dish warm over a bed of cooked rice with steamed tortillas on
the side.
