Wednesday, December 29, 2010

Double Corn Tortilla Casserole

Delicious Vegetarian Dish! **I always Double this recipe & use a 9x13 dish**
8   corn tortillas
1-1/2 cups  shredded Monterey Jack cheese (6 ounces)
1 cup  frozen whole kernel corn
4   green onions, sliced (1/2 cup)
2   eggs
1 cup  buttermilk
1 4-ounce can  diced green chili peppers

1. Grease a 2-quart square baking dish. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
2. Stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings. 
**I serve this with a side salad...***

Cheesy, Chicken & Garlic Cream Sauce

 *I made this recipe up myself..** I served it with a Side Salad and Garlic Bread**

3 med size Chicken Breast
4 C. Milk
4 tbsp butter
3 tbsp.cornstarch or Flour.. *I use Cornstarch b/c flour gives it a pasty taste*
1/2- 1 tsp. Garlic Powder *or more to taste*
Salt & Pepper to taste
1/2-3/4 c. Shredded Cheese

Boil Chicken Breast until done and cut into sm. bite size pieces and set aside..

While Chicken is boiling start your sauce.. 

In a saucepan, heat milk & butter on medium-high setting. Bring to a simmer, but do not boil; add garlic, salt & pepper.

Stir corn starch into 1/4 c. of water; mix. add. Stir in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a "powdery" uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.