1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (4.5-oz.) can chopped green chiles
1 cup (4 oz.) shredded Monterey Jack cheese
Hot cooked rice
1/4 cup chopped fresh cilantro
How to Make It
Preheat oven to 425°. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes.
Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in baking dish.
Bake at 425° for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 cup buttermilk. Pour over chicken, and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice. Sprinkle with cilantro.
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Well, I had some fresh cilantro on hand, and wanted to make some kind of baked chicken...and the goddesses of Google led me to this recipe. I didn't have buttermilk on hand, so I squeezed half a lemon into a measuring cup and filled it to the 1 1/2 cup mark with milk. After the dredging step, I let the chicken sit in the fridge for a few hours...not as a cooking step, but because my husband was off at Home Depot and I had no idea when he'd be home. Once he got home and I told him what I'd planned for dinner, he reminded me that he doesn't like cream of mushroom soup, which explains why the can has been in my pantry since T-day. Anyways, I made a couple changes to the sauce...added some chili powder, and added the cilantro. It came out amazing. Hubby and my six year old both tore it up. I might try it in a tortilla next time, we'll see...but it's definitely going into rotation!
I love this recipe. I marinate the chicken in the buttermilk, salt and cumin for several hours and then go straight to the flour dredging. I also added in some fresh onion and fresh mushrooms to the sauce. It is really outstanding! I serve whenever I have company coming over and they always rave about it. When possible and I have the time I make fresh salsa too, and have the salsa available on the table as an extra "topping". Delicous!
This is one of my very favorite recipes; tastes like a great dish from a Mexican restaurant near my home. It's easy to make, and goes very well over rice. Everyone I makes this for raves about how good it is.
Reading this recipe made me think of a scrumptious chicken entree on Mexico Lindo's menu (Melrose, MA), so I very much wanted to try it. Not exactly the same dish, but close and just as scrumptious. I forgot to add the Jack cheese at the end and it was delicious w/o the cheese. I added chopped sweet onion to the chopped cilantro; served the chicken over basmati rice with a side of young green peas. I'll be making this dish with fair regularity.