|2 pounds||Chicken breasts or breast tenders (boneless, skinless)|
|2 pounds||Green chile peppers (Anaheim or Poblano)|
|1 can||Hatch Green Chile mild enchilada sauce|
|2 - 3 cloves||Garlic, peeled and chopped|
|2 tablespoons, more for garnish||Stella Cadente Persian Lime Olive Oil|
|1 tablespoon||Fresh lime juice|
|½ teaspoon||Ground cumin|
|4 ounces||Shredded Colby-jack cheese|
|4 ounces||Crumbled Cotija cheese |
|4 tablespoons||Fresh cilantro leaves picked from stems|
|2 tablespoons||Sour cream|
|2 tablespoons||Mexican Crema|
|Corn tortillas, optional|
Roast the peppers until charred, peel and remove and discard stems and seeds.
In a food processor, blend chiles until chunky. Add enchilada sauce, garlic, olive oil, lime juice salt and cumin. Process until thickened and smooth.
Chile puree can be refrigerated for a couple of days or frozen.
Preheat oven to 400F.
Oil an 11x13 glass or ceramic baking dish.
Pat chicken dry with paper towels and place in the bottom of the dish, covering the surface one layer deep. Pour sauce over the chicken.
Bake for 35-45 minutes, then remove from oven and sprinkle with Colby jack cheese. Place back into the oven until cheese melts and the surface of the sauce browns a bit.
Remove from oven, top with Cotija cheese, chopped onion and cilantro leaves.
Combine the sour cream and crema. Drizzle over the chicken and finish with an additional drizzle of Persian Lime olive oil.
Serve hot with corn tortillas on the side (if desired).