When we lived in Cody, Wyoming, we frequented a Mexican restaurant called La Comida. During the summers, we ate outside and watched the tourists mill about main street. A couple of our friends worked there and they recommended a favorite dish, Pechuga over Rice, which is a creamy chicken and green chili dish. As soon as I tried it, I knew I found “my dish.” It was so good that I didn’t want to try anything else on the menu. After we moved away, I still came back to Cody every summer to check in on my business and of course, enjoy my Pechuga over Rice. However, the restaurant has now changed hands a few times and Pechuga over Rice is no longer on the menu (neither is anything else they had). Clearly, I’ve had no choice but to try and make this extra scrumptious dish on my own. If you love creamy comfort food and green chilies, you will LOVE this recipe. And then, you will crave it. Like, every day. For me, the chicken has to be served over Spanish rice with a side of shredded iceberg lettuce, but you all can pair it with what you like.
Creamy Chicken with Green Chilies Over Rice
- 4 boneless chicken breasts cooked
- 1 cup heavy cream
- 8 oz Pepper Jack cheese shredded
- 2 7 oz. cans green chilies chopped
- iceburg lettuce shredded
- Pre-heat oven to 350 degrees. Spray 2 1/2 quart baking dish with non-stick cooking spray. Place cooked chicken breasts in dish. Cover with chopped green chilies. Pour cream over the chicken and sprinkle with cheese. Cover with aluminum foil. Bake for 30 – 40 minutes, or until heated through. Serve over Spanish rice and a side of shredded iceberg lettuce.