Recipe: Creamy Mexican Chicken Casserole

Creamy Mexican Chicken Casserole
Adpated from Cooking During Stolen Moments 

• 3 T. butter or margarine
• 3 T. flour
• 1 c. chicken stock
• 1/2 c. milk
• 2 c. shredded cheddar cheese, divided
• 1 1/2 t. cumin
• 1 t. chili powder
• 1/4 t. each salt, garlic powder, pepper
• 2 c. chicken, cooked and cubed
• 2 c. cooked rice
• 1 can black beans (optional)
• 1 cup frozen corn (optional)
• Flour tortillas or tortilla chips

1. Melt the butter or margarine in a large saucepan. Stir in the flour and cook for 2 minutes. Slowly whisk in the chicken stock and milk. Bring to a slow boil, reduce heat and simmer until thickened slightly. Remove from heat. Stir in 1 c. cheese and seasonings.

2. Stir in remaining ingredients, except leftover cheese and tortillas. When combined, pour into a small casserole dish. Top with remaining cheese and bake at 350 degrees for 15-20 minutes, until bubbly and cheese is melted.

3. Serve with warmed tortillas or chips for dipping. Or spoon the mixture into tortillas and roll up for burritos.