| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Mexican | Cheese, Chicken, Mexican | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| 1/4 | c | All-purpose flour |
| 3 | c | Hot milk |
| 3 | c | Cheddar or monterey jack cheese; shredded |
| 1/4 | c | Fresh parsley; chopped |
| 1/4 | c | Fresh coriander; chopped |
| 2 | tb | Tomato paste |
| 1 | ts | Chili powder |
| 1/2 | ts | Dried oregano |
| 4 | oz | Canned green chili peppers; drained and chopped |
| 3 | Green onions; chopped | |
| Salt and pepper | ||
| 2 | c | Cooked rice |
| 2 | c | Cooked chicken; diced |
| 1 | c | Corn chips; coarsely crushed |
INSTRUCTIONS
In large saucepan, melt butter over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add flour and cook, stirring, for 5 minutes. Whisk in milk; cook, stirring often, until sauce thickens, about 10 minutes. Remove from heat. Add 2 cups of the cheese; stir until melted. Stir in parsley, coriander, tomato paste, chili powder, oregano, chili peppers, green onions, and salt and pepper to taste. Spread half of the sauce in shallow 8-inch square casserole; top with rice, then chicken. Cover with remaining sauce. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months. Thaw before proceeding.) Bake, covered, in 400'F oven for 30 minutes. Reduce heat to 375'F; bake for 10 minutes. Sprinkle on chips and remaining cheese; bake for 15 minutes or until bubbling and top is golden. (Or microwave at Medium-High/70% for 15 to 20 minutes or until heated through, rotating once. Sprinkle on chips and cheese; let stand, covered, for 10 minutes or until cheese has melted.) Makes 6 servings. Recipe by: Canadian Living "Cooking for Company" Posted to MC-Recipe Digest V1 #953 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 11, 1997
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