SAN DIEGO — This was a weekly special served at Consuelo's in La Mesa where I worked in the 70's. It was my second job as a dishwasher when I was 16.
Chicken Chili Verde con Queso
- 4 Breast Chicken, boneless & skinless
- 3 tbsp Canola oil
- 1 tbsp Ancho Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- ½ tsp Sea Salt
- ½ tsp Thyme
- ½ tsp Coriander
- 1 - 19 oz. Can Green Chile Enchilada Sauce
- 1 Poblano Chili diced
- ¾ cup Onion diced
- 1 ½ cup Mexican blend grated cheese
- ¼ cup Green Onion, diced
- ¼ cup Cilantro, chopped
Preheat the oven to 400°. Heat a saucepan to medium add 1 tbsp Canola oil and sauté the onions and Poblano chili, for 4 - 5 minutes. Add the green enchilada sauce and bring to a simmer for 5 minutes. Be sure to hold back some sauce for serving.
With the chicken, heat a thick frying pan - like a cast iron - to medium/medium-high heat, mix the spices and sprinkle on one side of the Chicken, using 2 tbsp of Canola oil, sear one side, sprinkle the other side with the spices and then turn, about 2 - 3 minutes per side.
Ladle a small amount of the sauce into a baking dish, place the chicken breast 4 across, cover with foil, and bake for 20 minutes. Remove the foil at 15 minutes, top with the cheese and return to the oven long enough to melt the cheese. Remove from oven and let everything set for 5 minutes.
Serve with some Black Beans topped with Cotija cheese and flour tortillas.
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