4 tablespoons butter
1 tablespoon olive oil
4 chicken breasts
9 whole canned chiles, divided
1 medium onion
1/2 pound mushrooms, chopped large
1 1/2 cups milk
1/2 can cream of mushroom soup
2 cups sour cream
Salt and pepper
3/4 cup grated Cheddar cheese

Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.

Put milk, soup, and remaining 3 chiles in blender and blend until smooth. Whisk in sour cream.

Melt butter in Dutch oven over medium heat and add oil and chicken. Season. Saute until chicken is done. Remove chicken and set aside.

Add onions to same pan and saute for 3 minutes, then add mushrooms and cook until tender.

Add chiles and chicken and heat through. Add soup mixture. Cover and heat over medium for 5 minutes.

Season to taste. Top with cheese and bake at 350 degrees F for 15-25 minutes or until hot.

Serve with Mexican rice, warm flour tortillas and a leafy green salad.

6-8 servings