Instructions

• Preheat the oven to 400°F (200°C) and have a 9x13-inch casserole dish ready.
• Cut the 2 lbs chicken breasts in half lengthwise to make thinner cutlets. Pat the cutlets dry with paper towels if available.
• Season both sides of the chicken with 1 tsp salt and 1/4 tsp black pepper (or to taste).
• Heat a large nonstick or well‑seasoned skillet over medium heat. Working in a single layer, cook the chicken cutlets 3–5 minutes per side, until golden and an instant‑read thermometer inserted into the thickest part reads 165°F. Cook in batches as needed so the pan is not overcrowded.
• Arrange the cooked chicken cutlets flat in the 9x13 casserole dish without overlapping too much.
• In a medium bowl, stir together 2/3 of the 8 oz shredded Mexican cheese, 1 cup sour cream, and the 14 oz diced green chiles (use the juice from the cans). Mix until combined, then pour this mixture evenly over the chicken in the casserole dish.
• Sprinkle the remaining 1/3 of the shredded Mexican cheese evenly over the 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 and garnish with the diced small avocado, diced roma tomato, and 2 Tbsp chopped cilantro. Serve immediately.