Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 \N | Onion; chopped |
| 2 \N | Cloves garlic; minced |
| ¼ cup | All-purpose flour |
| 3 cups | Hot milk |
| 3 cups | Cheddar or monterey jack cheese; shredded |
| ¼ cup | Fresh parsley; chopped |
| ¼ cup | Fresh coriander; chopped |
| 2 tablespoons | Tomato paste |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Dried oregano |
| 4 ounces | Canned green chili peppers; drained and chopped |
| 3 \N | Green onions; chopped |
| \N \N | Salt and pepper |
| 2 cups | Cooked rice |
| 2 cups | Cooked chicken; diced |
| 1 cup | Corn chips; coarsely crushed |
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@...> on Dec 11, 1997