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Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken breasts
- 9 whole canned chiles -- divided
- 1 medium onion
- 1/2 pound mushrooms -- chopped large
- 1 1/2 cups milk
- 1/2 can cream of mushroom soup
- 2 cups sour cream
- Salt and pepper
- 3/4 cup grated Cheddar cheese
Directions
- Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
- Put milk, soup, and remaining 3 chiles in blender and blend until smooth. Whisk in sour cream.
- Melt butter in Dutch oven over medium heat and add oil and chicken. Season. Saute until chicken is done. Remove chicken and set aside.
- Add onions to same pan and saute for 3 minutes, then add mushrooms and cook until tender.
- Add chiles and chicken and heat through. Add soup mixture.
- Cover and heat over medium for 5 minutes.
- Season to taste. Top with cheese and bake at 350 degrees F for 15-25 minutes or until hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 535 | |
| Calories from Fat 378 | 71% |
| Total Fat 42.72g | 53% |
| Saturated Fat 21.46g | 86% |
| Trans Fat 0.11g | |
| Cholesterol 143mg | 48% |
| Sodium 467mg | 19% |
| Potassium 574mg | 16% |
| Total Carbs 9.62g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.66g | 5% |
| Protein 28.81g | 46% |
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