Spicy Chile Casserole

This was some excellent Tex-Mex!  Loved it and the leftovers were plentiful...

Spicy Chile Casserole

Time: 1 hour

Ingredients:

• 2 Tbs veggie oil
• 1 C chopped onion
• 3 Tbs flour
• 1 C chicken broth
• 1 1/2 C milk
• 1-4oz can diced green chilies
• 1-10 oz can diced tomatoes
• 1 1/2 C cubed, cooked chicken meat
• 1 pkg tortillas, cut into strips (I only ended up using about 5)
• 1-8oz pkg shredded sharp Cheddar cheese

1. In a medium sauce pan, cook onion in oil over medium heat until soft.  Stir in flour.  Add broth and milk; cook, stirring constantly, until thickened.  Stir in chilies and tomatoes.
2. Coat a 9x13 pan w/ nonstick spray.  Place 1 C sauce in bottom of pan.  Layer half the chicken, half the tortilla strips and 1 1/4 C sauce.  Repeat w/ remaining ingredients.  Top casserole with shredded cheese.
3. Bake at 350 degrees for 40-45 minutes.

Fiesta Cheese Rice

Time: 30 minutes

Ingredients:

• 3 C uncooked instant rice
• 3 C water
• 1-10oz can diced tomatoes w/ green chilies, undrained
• 1 Tbs chicken bouillon granules
• 3/4 C sour cream
• 1 1/2 C shredded Cheddar cheese, divided

1. In a bowl, combine the rice water, tomatoes and bouillon; mix well.  Pour into a greased 2-qt microwave-safe dish.  
2. Cover and microwave on high for 10 mins.  Stir in sour cream and 1/2 C of cheese; mix well.  Sprinkle w/ the remaining cheese.
3. Cover and microwave for 1 minute or until cheese is melted.