• 4 or 6 Boneless, Skinless Chicken Breasts
  • 2 Tbs. Olive Oil
  • 1 small can Green Chilies, chopped
  • 1 Medium Onion, chopped
  • 6-8 Fresh Jalapeqo Peppers, chopped (all seeds removed)
  • 1 15-oz. can Whole Tomatoes, drained
  • 1 15-oz. can Diced Tomatoes, NOT drained
  • 1 15-oz. can Tomato Sauce
  • 1/2 lb. Cheddar Cheese, divided in half
  • 1/2 lb. Monterey Jack Cheese, divided in half
  • Salt and Pepper to taste
  • 4 cups Cooked Rice
  • 8 to 12 Flour Tortillas, steamed


Pre-heat oven to 325-F degrees. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Sauti chicken breasts for about 5 minutes, until lightly browned. Place browned chicken breasts in an oven- proof baking dish or Dutch oven and bake for about 45 minutes, until cooked through. Meanwhile, warm remaining tablespoon of olive oil in the same skillet and sauti green chilies, onion, and jalapeqo peppers until tender. Add whole tomatoes, diced tomatoes with juice, and tomato sauce to the skillet and simmer for about 10 minutes. Add half of both the cheddar and Monterey jack cheeses and continue to simmer, being sure to stir occasionally. After the chicken is finished baking and is cool enough to handle comfortably, cut it into pieces or tear it into strips. Return the chicken to the baking dish or Dutch oven and pour the well-simmered sauce over the top. Thoroughly combine chicken strips and sauce. Cover with remaining cheeses and bake for about 10 minutes, until all is bubbly and the cheese is melted.
Meanwhile, prepare 4 cups of cooked rice as directed on the package and steam the tortillas. Serve the dish warm over a bed of cooked rice.

Serves 4 to 6

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Submitted 6/13/05.
Source: Internet
Submitted By: arlen
Portuguese Chicken