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Ингредиенты
- 1/4 c. Butter
- 1 x Onion, minced
- 2 x Cloves garlic, chopped
- 1/4 c. All-purpose flour
- 3 c. Warm lowfat milk
- 3 c. Cheddar or possibly monterey jack cheese, shredded
- 1/4 c. Fresh parsley, minced
- 1/4 c. Fresh coriander, minced
- 2 Tbsp. Tomato paste
- 1 tsp Chili pwdr
- 1/2 tsp Dry oregano
- 4 ounce Canned green chili peppers, liquid removed and minced
- 3 x Green onions, minced Salt and pepper
- 2 c. Cooked rice
- 2 c. Cooked chicken, diced
- 1 c. Corn chips, coarsely crushed
Инструкции
- In large saucepan, heat butter over medium heat; cook onion and garlic, stirring, for 3 min or possibly till softened. Add in flour and cook, stirring, for 5 min. Whisk in lowfat milk; cook, stirring often, till sauce thickens, about 10 min. Remove from heat.
- Add in 2 c. of the cheese; stir till melted. Stir in parsley, coriander, tomato paste, chili pwdr, 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 possibly frzn for up to 3 months. Thaw before proceeding.)
- Bake, covered, in 400'F oven for 30 min. Reduce heat to 375'F; bake for 10 min. Sprinkle on chips and remaining cheese; bake for 15 min or possibly till bubbling and top is golden brown.
- (Or possibly microwave at Medium-High/70% for 15 to 20 min or possibly till heated through, rotating once. Sprinkle on chips and cheese; let stand, covered, for 10 min or possibly till cheese has melted.)
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 825 | |
| Calories from Fat 450 | 55% |
| Total Fat 51.02g | 64% |
| Saturated Fat 23.4g | 94% |
| Trans Fat 0.25g | |
| Cholesterol 136mg | 45% |
| Sodium 852mg | 36% |
| Potassium 641mg | 18% |
| Total Carbs 57.47g | 15% |
| Dietary Fiber 5.0g | 17% |
| Sugars 9.52g | 6% |
| Protein 36.34g | 58% |
