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(4-6 servings)
½ cup chicken broth
½ c chopped onion
¼ c chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bit-sized pieces
1 can condensed cream of chicken soup, undiluted
1 can (4 oz) chopped green chiles
¾ c shredded cheddar cheese, divided
¾ c shredded Monterey jack cheese, divided
½ tsp pepper
1 c salsa
In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, ½ cup cheddar cheese, ½ c Monterey jack cheese and pepper.
Transfer to a greased 11x7x2 baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
[FONT="]Spanish Rice Recipe[/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups*chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt[/FONT]
[FONT="]*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.[/FONT]
[FONT="]Method[/FONT]
[FONT="]1[/FONT][FONT="] In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. [/FONT]
[FONT="]2[/FONT][FONT="] In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. [/FONT]
[FONT="]Serves 4 to 6.[/FONT]
½ cup chicken broth
½ c chopped onion
¼ c chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bit-sized pieces
1 can condensed cream of chicken soup, undiluted
1 can (4 oz) chopped green chiles
¾ c shredded cheddar cheese, divided
¾ c shredded Monterey jack cheese, divided
½ tsp pepper
1 c salsa
In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, ½ cup cheddar cheese, ½ c Monterey jack cheese and pepper.
Transfer to a greased 11x7x2 baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
[FONT="]Spanish Rice Recipe[/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups*chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt[/FONT]
[FONT="]*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.[/FONT]
[FONT="]Method[/FONT]
[FONT="]1[/FONT][FONT="] In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. [/FONT]
[FONT="]2[/FONT][FONT="] In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. [/FONT]
[FONT="]Serves 4 to 6.[/FONT]
