6 sm. chicken breasts
Salt and pepper
1/4 c. butter
1/4 c. peanut or safflower oil
1 lg. onion, thinly sliced
1 (4 oz.) can chilies (unchopped)
1/2 tsp. salt
2 (4 oz.) cans chopped chilies
2/3 c. milk
2 c. sour cream
1 c. sharp cheddar cheese (grated)

Preheat oven to 350 degrees. Bone chicken, sprinkle with salt and pepper. Saute until lightly browned; set aside. Save fat and saute onion, whole chilies; set aside.

Blend chopped chilies with milk and salt until smooth; add sour cream and blend. Arrange chicken in casserole dish, put onion and strip chilies on top of chicken, then pour sour cream sauce over all. Sprinkle grated cheese on top. Bake for 30 minutes.