Title: Chicken Con Queso
Categories: Cheese, Chicken, Mexican
Yield: 6 Servings

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

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
on Dec 11, 1997