4 boneless chicken breast halves
1/4 cup butter
1/4 cup oil
1 large onion, thinly sliced
1 to 2 lbs. chilies poblanos or Hatch chilies
(Should be about 1 cup roasted and sliced chili strips)
3 reserved poblanos or 3 roasted Hatch chilies
1 cup milk
1/2 tsp. salt
2 cups thick sour cream (do not use fat free)
1/2 cup Chihuahua or Cheddar cheese, grated
Roast the chili poblanos on a grill or over a gas burner until blackened and blistered on the outside. (You can also use Hatch Chilies that have been roasted) You will probably need about 9 Hatch chilies. Peal and clean the poblano or Hatch chilies. Reserve 3 chilies. Slice the rest of the peppers into strips or (rajas).
Season chicken breasts with salt and pepper. Heat butter and oil together in a skillet and saute the chicken filets for a few minutes on both sides until they are lightly browned. Remove from skillet and set aside.
In the same fat, gently fry the onion, without browning too much, until soft. Add the rajas (pepper strips) to the onions in the pan. Cover and cook over medium to medium low for about 6-8 minutes.
In a food processor or blender, blend the reserved chilies with the milk and salt until smooth. Add the sour cream and blend for a few seconds longer.
Arrange the chicken in a 13 x 9 or smaller casserole dish that has been sprayed with Pam. Cover them with the onion and rajas, then pour the sauce all over. Bake until chicken filets are done, about 30 min. Sprinkle with cheese and return to the oven until melted.
Serve with mexican corn rice.