Chicken
Rellenos
4 Boneless,
Skinless Chicken Breasts
1 tablespoon vegetable oil
salt & pepper
1/2 cup enchilada sauce
1 (4 ounce) can whole green chiles, drained and cut into thick strips
1 cup Mexican-style shredded four-cheese blend
4 (10 inch) warm flour tortillas
To taste; picante or other sauce
Heat oil in large
nonstick skillet with tight-fitting lid. Add chicken; sprinkle with salt and
pepper and cook over medium-high heat until browned, 3 minutes per side
Pour enchilada sauce over chicken. Cover, reduce heat to a simmer, and cook,
turning once, 15 minutes. Turn chicken again, smooth-side up; top with chiles
and cheese. Cover and cook 2 minutes until cheese melts or juices run clear when
thickest part of chicken is pierced or temperature on instant-read thermometer
reaches 180 degrees F. Serve with tortillas.
When we have our body and mind in order, everything else will
exist in the right place, in the right way. But usually, without being aware of
it, we try to change something other than ourselves, we try to order things
outside us. But it is impossible to organize things if you yourself are not in
order. When you do things in the right way, at the right time, everything else
will be organized.
- Shunryu Suzuki