Yield: 6 Servings
|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