| 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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