Instructions

• Preheat oven to 400°F and set a 9x13-inch casserole dish nearby.
• Cut each chicken breast in half lengthwise (you should have 4 small or about 6 pieces) and season both sides with 1 tsp salt and 1/4 tsp black pepper.
• Heat a large nonstick or well-seasoned skillet over medium heat until hot.
• Add chicken to the skillet in a single layer and cook about 3 minutes per side, or until golden and the thickest part registers 165°F on an instant-read thermometer. Cook in 2 batches if necessary to avoid overcrowding.
• Arrange the cooked chicken pieces flat in the 9x13 casserole dish so they do not overlap.
• In a medium bowl, stir together 2/3 of the shredded Mexican cheese, 1 cup sour cream, and the contents (with their juice) of the two 7-oz cans (14 oz) diced green chiles until evenly combined.
• Pour the sour cream–cheese–chile mixture evenly over the chicken, then sprinkle the remaining 1/3 of the shredded Mexican cheese on top.
• Bake uncovered at 400°F for about 15 minutes, or until the cheese is melted and the sauce is bubbling at the edges.
• Remove from the oven, garnish with the diced avocado, diced roma tomato, and chopped cilantro, and serve.