Ingredients
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4 boneless skinless chicken breasts
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2 tablespoons olive oil
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2 tablespoons butter
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2 dried red chilies (such as Guajillo or New Mexican Red)
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2 cloves garlic, chopped
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1 small onion, chopped
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2 corn tortillas
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1 1/2 cups chicken stock
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1 teaspoon sea salt
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1/2 cup shredded monterey jack cheese
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1/2 cup fresh cilantro stem
Instructions
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.