 
Zippy green chiles spice up a classic white sauce for tender and juicy chicken breasts. The sauce is thickened with a package of cream cheese. This is a wonderful dish for entertaining! Serve it with grilled vegetables and warm tortillas on the side. 6 7 min 17 min 
       - 6 boneless, skinless chicken breast halves, grilled and kept warm
- 2 tbls. vegetable oil
- 1 cup chopped white onion
- 2 tbls. flour
- 1 1/2 cups milk
- 1 package (3-oz.) cream cheese, cut into pieces
- 1/2 teaspoon garlic salt
- 2 cans (7-oz.) ORTEGA Whole Green Chiles, rinsed, drained and cut into strips
- 2 tbls. chopped fresh parsley
HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle flour over onion; cook, stirring constantly for 1 to 2 minutes or until flour is golden brown.
ADD milk slowly to skillet; bring o a boil. Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and well combined. Stir in chiles; heat through. Top chicken breasts with chiles in cream. Sprinkle with parsley.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Grilled Chicken with Chile Strips in Cream tastes like home
Submitted Date: August 2003
Rating:
Reviewed By: Dalis Foglia
Comments: This recipe is very similar to a cream and cheese based sauce without we made at home called sarten. I served this recipe with flour tortillas and refried beans.
Excellent, but needs a little something extra
Submitted Date: October 2002
Rating:
Reviewed By: Jennifer Liss from Longmont, CO
Comments: This was so easy to make and really good. I do however think the sauce just needs a little bit extra zip. Next time I make it I'll add some ground cumin. Otherwise, it's a great recipe and will be added to the list of regulars at our house.
Good
Submitted Date: June 2002
Rating: 
Reviewed By: JBM from Illinois
Comments: This was good.
I had a little heavy cream in the fridge and thought that I would add a little to the pan, and that didn't work too well. I ended up making the cream too thick. I added milk and got the consistency back to where it should be.
Grilled Chicken with Chile Strips in Cream
Submitted Date: March 2001
Rating:
Reviewed By: Alton DuCharme from Las Vegas, NV, USA
Comments: I tried this and was very impressed. My family likes chicken and/or chile, so this fit the bill. The sauce was very tasty and so easy to make. Definitely a keeper.
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