Best Chicken Breasts Con Rajas Recipes

Chicken Breasts Con Rajas image

Provided by CaliforniaJan

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

8 boneless skinless chicken breasts
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter
1/4 cup oil
2 large onions, peeled and thinly sliced
8 ounces whole green chilies
1/2 cup salsa
3/4 cup milk
1 pint sour cream
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated

Steps:

Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.

Nutrition Facts : Calories 520, Fat 36, SaturatedFat 18.6, Cholesterol 139.6, Sodium 859, Carbohydrate 11.4, Fiber 1.2, Sugar 3.8, Protein 38

Pollo Con Raja (Mexican Chicken) image

Provided by whyamiawake

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts, cut in strips
1/4 cup peanut oil
1/4 cup butter
3 (4 ounce) cans whole green chilies, cut in strips (Raja)
1 (4 ounce) can chopped green chilies
1 large onion, cut in strips
1 (10 3/4 ounce) can cream of chicken soup
8 ounces sour cream
6 ounces shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1 pinch pepper

Steps:

Fry chicken strips in oil and butter until golden brown. Remove from pan.
Fry onion and chili strips til onions are clear.
In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce.
Spray casserole dish (9 x 13) with Pam.
Mix all ingredients together (saving some cheese for top) and pour into pan.
Add saved cheese to top.
Bake at 350 F for 30 minutes.

Nutrition Facts : Calories 682.8, Fat 50.9, SaturatedFat 22.2, Cholesterol 164.5, Sodium 707.7, Carbohydrate 15.5, Fiber 1.5, Sugar 5.5, Protein 41.6

Chicken Con Rajas image

Provided by lik2fish

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 medium onion
1/2 lb mushroom, chopped large
9 whole canned chilies, divided
1 1/2 cups milk
10 ounces cream of mushroom soup
2 cups sour cream
4 tablespoons butter
1 tablespoon olive oil
salt and pepper
3/4 cup cheddar cheese, grated

Steps:

Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
Whisk in sour cream.
Melt butter in Dutch oven over medium heat and add olive oil and chicken.
Season with salt and pepper.
Saute until chicken is done; remove chicken and set aside.
Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
Add chilies and chicken and heat through.
Add soup mixture.
Cover and heat over medium for 5 minutes.
Season to taste.
Top with grated cheddar cheese.
Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
Serve with Mexican rice, warm flour tortillas and a leafy green salad.