FIESTA CHICKEN CASSEROLE - Recipes

FIESTA CHICKEN CASSEROLE

Ingredients:

1 tablespoon canola oil
6 chicken breast halves, cubed
1/2 cup chopped green pepper
1/2 cup chopped onion
3 cups chunky salsa
1 cup chicken broth
1 1/2 cup quick cooking rice
1 cup shredded Monterey Jack cheese

Directions:

Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion and saute until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot.

Yield: 6 servings

Categories: Main Dishes, Chicken, Holiday, Mexican

ENCHILADAS DE POLLO Y QUESO

ENCHILADAS DE POLLO Y QUESO

Ingredients

5 tablespoons butter, divided use
1 cup chopped onions
1/2 cup chopped green bell pepper
2 cups chopped cooked chicken breast
1 (4 oz) can chopped green chiles, drained
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey jack
cheese, divided use
12 (6-inch) corn tortillas

Directions

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl.

Stir chopped chicken and green chiles into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils.

Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla.

Roll up and arrange in 13x9x2-inch pan repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees F for about 25 minutes.

Makes 6 servings