*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Chicken breast halves,
                         -skinned and boned
                         Salt and freshly ground
                         -black pepper
    4       tb           Butter or margarine, divided
    2       tb           Vegetable oil
    1       lg           Onion, thinly sliced and
                         -separated into rings
    2       lb           Anaheim chilies, peeled and
                         -seeded, divided or 4
                         Cans (4 oz each) green
                         -chilies, drained
    1       c            Milk, divided
    2       tb           Flour
    2       c            Sour cream
    1                    4 oz cup grated Cheddar
   Arroz Blanco (recipe follows)
   Season chicken with salt and pepper. In large skillet, heat 2 Tbsp
   butter and oil. Add chicken and cook over medium high heat until
   light brown on both sides. Remove from pan and set aside. Cook onion
   in skillet until soft, but not brown. Cut all but 3 chilies into
   strips. Add strips to onion and cook over medium heat 5 minutes.
   Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk
   and 1/2 tsp salt in blender or food processor. Process until smooth.
   Add sour cream and blend a few seconds more. Set aside. Melt
   remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4
   cup milk and cook, stirring until smooth and thickened. Remove from
   heat. Stir in sour cream mixture. Arrange half the chicken breasts in
   a casserole. Top with half the onion chilies mixture. Spread with
   half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25
   minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
   Serve over beds of fluffy Arroz Blanco. Makes 6 servings.
   ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart
   saucepan. Add 1 cup uncooked rice and cook over moderate heat until
   golden, stirring often. Add 1/2 cup chopped onions and 2 cloves
   minced garlic; cook until onions are soft but not brown. Add 2 cups
   chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or
   twice. Reduce heat, cover, and simmer 15 minutes or until rice is
   tender and liquid is adsorbed. Salt to taste.
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