Green Chile, Chicken And Cheese Fritatta With Cilantro Sour Cream

• 1 boneless, skinless chicken breast
• 1 and a half cups of your favorite enchilada or hot sauce
• 1 tablespoon olive oil
• 6 eggs, beaten
• 3 tablespoons half and half
• 3 cloves garli, pressed
• salt and freshly ground black pepper
• 1 and a half cups sharp cheddar cheese, grated
• 1 cup roaste anaheim peppers, skins removed, and chopped
• one quarter cup sour cream
• one eighth cup fresh cilanto, minced

1. Marinate the chicken in the hot sauce for 1-2 hours. Chop it into 1 inch pieces and saute it until just cooked through.
2. Beat eggs with half and half, salt and pepper and pressed garlic.
3. In a 9x12" buttered pyrex dish, layer: one half cup of the cheese, peppers and chicken. Pour egg mixture over and top with the remaining cup of cheese.
4. Bake in a 350 oven for one half hour. Broil for 3 minutes, or until top is golden and bubbly.
5. Optional topping: Combine sour cream and cilantro. Let sit for awhile, so flavors can meld.
6. When fritatta has cooled slightly, top with a dollop of the sour cream (if desired) and serve.

chicken breast, favorite enchilada, olive oil, eggs, pressed, salt, cheddar cheese, roaste anaheim peppers, sour cream, eighth

Taken from food52.com/recipes/3141-green-chile-chicken-and-cheese-fritatta-with-cilantro-sour-cream (may not work)