Our Recipes
Chicken/Fish |
(from Taste of Home)--this stuff is a little bit complicated, but sooooo good! :yum Michael loved it!
2 pkg cream cheese (3 oz each)
1 med onion, chopped
8 green onions, chopped (I just used some chives from my yard)
2 cups (8 oz) shredded Mexican-style cheese blend, divided (just used med. cheddar and jack cheese mixed together)
2 garlic cloves, minced
3/4 tsp cumin, divided
1/2 tsp minced fresh cilantry or parsley (used more dried)
3 cups cooked cubed chicken
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups cheese,
garlic, 1/4 tsp cumin and cilantro, stir in chicken; set aside.
1/4 cup butter or marg.
1/4 cup all purpose flour
1-1/2 cup chicken broth
1 cup (4 oz) shredded Monterary Jack cheese
1 cup (4 oz) sour cream
1 can (4 oz) chopped green chilis
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
Use above to make a white sauce..... melt butter, stir in flour, boil
briefly, stir in broth, cook while stirring until thickened....remove
from the heat and set aside. Stir in the rest of the above ingredients,
including the rest of the cumin.
12 flour tortillas (6 inches) halved
Spread 1/2 cup of the cheese sauce in a greased 9x13 baking dish. Top
with 6 torilla halves, a thrid of the chicken mixture and a fourth of
the cheese sauce. Repeat layers twice. Top with remaining tortillas,
sauce, and cheese. Cover and bake at 350 for 30 minutes. Uncover...
bake another 10 min. or until hot. Let stand 5 minutes before cutting.
Just a tip... it doesn't take hardly any time to double the lasagne and freeze half.
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