8    Chicken breast halves,

           -skinned and boned
           Salt and freshly ground
           -black pepper
      4 tb Butter or margarine, divided

      2 tb Vegetable oil

      1 lg Onion, thinly sliced and

           -separated into rings
      2 lb Anaheim chilies, peeled and

           -seeded, divided or 4
           Cans (4 oz each) green
           -chilies, drained
      1 c  Milk, divided

      2 tb Flour

      2 c  Sour cream

      1    4 oz cup grated Cheddar

           -cheese
  Source: MAINPOUL.ZIP
  Arroz Blanco (recipe follows)
  Season chicken with salt and pepper. In large skillet, heat 2 Tbsp
  butter and oil. Add chicken and cook over medium high heat until
  light brown on both sides. Remove from pan and set aside. Cook onion
  in skillet until soft, but not brown. Cut all but 3 chilies into
  strips. Add strips to onion and cook over medium heat 5 minutes.
  Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk
  and 1/2 tsp salt in blender or food processor. Process until smooth.
  Add sour cream and blend a few seconds more. Set aside. Melt
  remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4
  cup milk and cook, stirring until smooth and thickened. Remove from
  heat. Stir in sour cream mixture. Arrange half the chicken breasts in
  a casserole. Top with half the onion chilies mixture. Spread with
  half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25
  minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
  Serve over beds of fluffy Arroz Blanco. Makes 6 servings.
  ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart
  saucepan. Add 1 cup uncooked rice and cook over moderate heat until
  golden, stirring often. Add 1/2 cup chopped onions and 2 cloves
  minced garlic; cook until onions are soft but not brown. Add 2 cups
  chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or
  twice. Reduce heat, cover, and simmer 15 minutes or until rice is
  tender and liquid is adsorbed. Salt to taste.