Chicken Acapulco...

 

The first time I had this dish it was at my mother-in-law's house for dinner, before my husband and I were married. It is delicious, to say the least.

That's a good thing, too, because this is one of the few chicken dishes that my husband enjoys. Yeah, he and chicken really aren't the best of friends. I mean, he eats it if I cook it, but would definitely prefer something else.

The creamy green chili sauce is so good and tasty... and it's topped with melted monterey jack cheese!

Am I reeling you in yet?

Let my lay it on a little bit thicker.

This dish is so easy you could make a huge batch for company. I'm not kidding you.

Now, I hope that I've persuaded you to try your hand at this dish...

... you won't regret it.


Chicken Acapulco

• 4 Whole Skinless Chicken Breasts
• Salt and Pepper, To Taste
• 3 Tablespoons Butter
• 3 Tablespoons Four
• 1 Cup Sour Cream
• 1 Can (10.75 Oz.) Cream Of Chicken Soup
• 1 Can ( 4 Oz.) Diced Green Chilies, With Juices
• 1/2 Teaspoons Onion Salt
• 2 Cups Shredded Monterey Jack Cheese, Plus Some For Garnish
• 2 Sprigs Diced Green Onion, Plus Some For Garnish

Preheat the oven to 325 degrees (F.)

Place the chicken in a medium baking dish, season with salt and pepper, and place in the oven to pre-cook for 20 minutes. In the meantime, melt the butter in a medium saucepan over low heat. Whisk in the flour until smooth. Add the sour cream, stirring constantly until blended. Do not boil. Add the cream of chicken soup, chilies and onion salt; blend well.

Remove the pre-cooked chicken from the oven and pour the sauce over the chicken. Turn the oven up to 350 degrees and place the chicken back into the oven for 30 minutes. Finally, sprinkle jack cheese and some green onion over the chicken and cook an additional 10 minutes. Garnish with jack cheese and green onion. Serve over white rice or, how we like it, with refried beans and warm flour tortillas.

Enjoy!

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