Mexi-Style Stuffed Chicken Breasts

So I made this dish for a couple of girlfriends and their husbands and it seemed to be a success! It has great New Mexican flavors! I will be making this dish again!!

Things you will need:
1 Block Softened Cream Cheese
4 Large Chicken Breasts
1 Can Green Chile Enchilada Sauce
1 bundle Green Onion - chopped
1 bundle Cilantro - chopped
2 Large Cans Roasted Green Chile - I used Fresh Roasted Green Chile that my husband and father roasted
1 8oz Tub Sour Cream
4 Cups Mexican Style Shredded Cheese
2 Tbsp Butter
5 Cloves of Garlic
9x13 Baking Dish

Preheat the Oven to 400 degrees

Making the Stuffing
In a mixing bowl add Softened Cream Cheese, if your cream cheese is still stiff just put it in the microwave for 30 seconds, you want to be able to stir it easily. Add 1/3 of your chopped Cilantro, 1/2 chopped your chopped green onions, 2 minced garlic cloves, 1-1/2 cups of shredded cheese and 1/2 cup of diced roasted green chile. Mix well, add salt & pepper to taste. Once mixed really well put in the fridge for at least 30 minutes, this will set up and really incorporate all the flavors!

Making the Sauce for the Chicken
So I'm huge on sauces and any kind of condiment really so of course I had to make sauce for the top of these chicken breasts. Preheat a Medium Skillet over medium heat, add 2 Tbsp Butter, 2 cloves of garlic minced and your sour cream, allow the butter to melt and work it into the sour cream, once that's mixed well pour in half of your enchilada sauce into the sour cream mixture. You want the sauce to be a very light green color, slowly keep adding your green chile sauce and incorporate well. Once that's combined add 1/3 chopped cilantro, and 1/2 cup of Roasted Green Chile, turn the heat to medium low and cook sauce for about 15-20 minutes, the sauce will start to thicken and bubble, stir occasionally so it doesn't stick and the milk doesn't burn.

Stuffing the Chicken
When stuffing chicken you want to make sure that the breast you are using are thick enough to cut a slit into. That's why I go for the large breasts. So, using a fillet knife slice the top of the chicken breast and slowly cut into the center of the breast, you are just trying to make a pocket to place your filling in so try not to puncture through to the other side. Now get out your filling from the fridge and spoon mixture in a small zip lock baggie, cut the corner and pipe the cheese filling into your pocket. When I made this I tried to spoon it into the chicken and it just made a mess of my hands and I really wished that I had done it this way! When you have all your breasts stuffed place them in the 9x13 Baking dish and pour your fantastic green chile sauce over top and top with more shredded cheese. Cover with Tin Foil and let cook for 30 minutes, this will allow the chicken the steam itself in the sauce as well as it's own juices, after 30 minutes remove tinfoil and allow to cook for 15 more minutes. Remove from oven, let stand for about 5 minutes and serve! I served with Spanish Rice and Black Beans! This dish was so comforting and delicious!