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Categories:
chicken breasts Vidalia onion rice green enchilada sauce cream cheese chicken broth chili powder cumin garlic shredded cheese bacon
Viewed: 39 - Published at: 3 years agoIngredients
- 4 boneless skinless chicken breasts, flattened
- 1 large vidalia onion, chopped
- 1 12 cups rice
- 2 cups green enchilada sauce
- 4 ounces cream cheese, softened
- 3 cups chicken broth
- 1 12 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 cups shredded cheese, your choice
- bacon grease or oil for browning sauce
Method
- Brown chicken breasts in hot oil on both sides, set aside.
- Pour any liquid from breasts out and heat up more oil.
- Combine rice, onions, and spices, brown in oil until onions are slightly softened.
- Spread rice mixture in bottom of covered casserole, pour chicken broth over it, lay chicken on top.
- Combine enchilada sauce and cream cheese with mixer, pour over chicken.
- Cover and bake in 350 degree oven for 25 minutes.
- Remove lid and spread cheese on top, recover and bake an additional 20 minutes, removing lid for last 5 minutes of baking.
- Let sit 5 minutes before serving.
