Step 1

Preheat oven to 400˚F and butter a 9x13 casserole dish.

Step 2

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Step 3

Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.

Step 4

Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.

Step 5

In a medium bowl, mix together 2/3 of your Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1/3 remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.

Step 6

Serve garnished with diced avocado, tomatoes and chopped cilantro.