Mexicalli Chicken

Marinade:
2 T Olive Oil
2 T Lime Juice
1 T Garlic
1 t Salt
1 t Pepper
2 T Parsley

It is best to pound or fork raw chicken then marinade for at least 3 hour. Best to marinade over night Grill or Bake chicken till done Grill: Medium heat for approx 15 minute Bake: At 350 for 30 minutes

Sauce:
2 T Olive Oil
1/4 Cup Flour
1 Cup Milk
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
1/2 t Salt
1/2 t Pepper
1 4-oz Can chopped green chilies
1/4 Cup Shredded Monterey Jack Cheese
1/4 Cup Shredded Pepper Jack Cheese

Heat oil in medium size sauce pan. Stir in flour till oil is absorbed. Add Milk, Chicken broth and spices. Whisking to remove lumps. Heat to a boil while stirring constantly. Reduce heat and add Cheese, green chilies and sour cream. Stir over low heat until cheese is melted. Pour over chicken. Serve with rice or pasta