Pollo con chile verde

Ingredientes

• 2 large boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt & pepper (to taste)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 (15 ounce) can green chile enchilada sauce
• 1 cup shredded Mexican cheese blend
• For serving: chopped scallions, cilantro, sour cream (optional, to taste)

Preparación

1. 1

   Preheat the oven to 400F and move the rack to the middle position.

2. 2

   Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with the garlic powder, oregano, chili powder, smoked paprika, and salt & pepper.

3. 3

   Add the butter and oil to an oven-safe skillet over medium-high heat. Once the pan is hot, sear the chicken for 3-4 minutes/side until lightly golden. Take the chicken out of the pan and set it aside.

4. 4

   Add the chicken broth to the pan and scrape up any browned bits. Stir in the green enchilada sauce.

5. 5

   Add the chicken back into the pan and let the sauce start to bubble. Spoon some of the sauce over the chicken and sprinkle the cheese over top.

6. 6

   Place the skillet in the oven and let it cook for 5-7 minutes (chicken will cook through completely and the cheese will melt). Optional: broil it for a couple minutes (watch it carefully).

7. 7

   Serve with fresh chopped cilantro, scallions, and a dollop of sour cream if desired. Season with extra salt & pepper as needed.