Preheat oven to 350 °F
Cut 3 chicken breasts into bite-sized pieces. Season with salt and pepper.
In a large skillet, heat ⅛ c butter and ⅛ c peanut oil. Cook chicken until both sides lightly browned and cooked through. Set aside.
In the same skillet, sauté ½ onion until soft, without browning. Add 5 Jalapeño peppers, cover and cook over medium heat (about 8 minutes for fresh peppers, or 5 minutes if using canned chili peppers).
Blend ½ c milk and ½ c sour cream and pour over chicken.
Fill large flour or corn tortillas with chicken mixture and onions and peppers, placing in a large baking or casserole dish.
Cover tortillas with remaining liquid and grated cheese. Bake for approximately 30 minutes or until heated through and cheese melts.
8 oz cheddar cheese
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