Boomerang Chicken

Kelly Jenkins Howard (originally from Sharon Selman Jenkins)

This is the Jenkins family Christmas dish. My mom makes it every year for Christmas and often throughout the year. It is one of my mom’s most requested dishes. It is quite labor intensive, but the results are really tasty. (Nov 2010)

4 skinless boneless chicken breasts

4 Tbsp olive oil

2 onions, diced

2 poblano peppers, roasted, peeled, seeded and diced

1 Tbsp minced garlic

2 (10oz) cans RO*TEL tomatoes, drained and chopped

3 Tbsp fresh cilantro, chopped

1 (10.75oz) can cream of mushroom soup

1/2 pint cream

1 bag tortilla chips

1 lb ricotta cheese

8 oz Monterey jack cheese, grated 

In a sauté pan, sear chicken in 2 Tbsp of oil and cook until medium rare. Remove chicken from pan and slice thinly. Set aside.

Add remaining 2 Tbsp oil to the pan and sauté onions, poblano and garlic until onions are transparent. Add tomatoes, cilantro, soup and cream. Simmer for 5 min and season to taste.

Line bottom of large baking dish with chips, crumble half of the ricotta over chips, then sprinkle with half each of Monterey jack cheese, chicken, and mushroom soup mix. Repeat layers ending with a layer of chips. Bake at 350˚F for 30-40 minutes.