Main Dishes
A
6 boneless chicken breast halves, cubed
4oz diced green chiles, drained
B
2T oil/butter
1 onion, diced
C
1/4C flour
2T oil
1 1/2C milk (or evaporated milk)
16oz green chile enchilada sauce
3/4C shredded colby/jack cheese (reserve 1/4C)
Sprinkle A into 10"-square casserole.
Saute B until golden and sprinkle over chicken.
In same pan, make a white sauce of C. When thick, stir in enchilada sauce.
Stir in cheese, and pour over chicken.
Sprinkle top w/reserved cheese.
Bake at 350 degrees for 30 minutes.
Serve over rice (brown rice is good), with left over enchilada sauce heated and served on the side.