1 lb. chicken, cooked and cubed
3 cups rice, cooked according to package directions
16 oz. sour cream
1/2 lb. shredded Monterey Jack or Cheddar cheese
1 4-oz. can green chilies, chopped
black olives for garnish (optional)
Spray a casserole baking dish with non-stick cooking spray. Layer first five ingredients in the casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown.
16 oz. grated Monterrey Jack Cheese
16 oz. grated sharp Cheddar Cheese
1-2 bunches Green Onions, chopped
2 cans Cream of Chicken Soup
1 (4 oz.) can chopped Green Chilies
1 pint Sour Cream
1 cup sliced Black Olives
4 lg. Chicken Breasts, boiled, skinned, boned and cut into one inch pieces
12 6″ Flour Tortillas
Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.
– From Nana’s Recipe Collection
4 cans chopped green chilies, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
1 cup chopped Ham
1 c. milk
1 c. or small can picante sauce
Layer in a greased 9×12-inch or larger baking dish, 2 cans chilies, cheeses, 2 cans chilies, ham.
Beat egg whites, beat yolks/milk, then fold in whites. Pour over chilies, cheese and ham.
Bake 350 degrees for 1 hour.
Add picante sauce. Bake 5 more minutes; cool.
Recipe submitted by Bonnie
1/2 cup butter , melted
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 10-oz. packages frozen chopped spinach, thawed & drained
4 cups (16 ounces each) shredded Monterey Jack cheese
Pour butter into a 9×13 baking pan, spread to coat the bottom. In a bowl, combine flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended.
Squeeze out excess moisture from thawed spinach and fold into flour mixture along with the cheese. Pour into prepared dish.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container.
Yield: about 6-1/2 dozen.
Notes: May be frozen for up to 3 months. To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.