Chicken Cheddar Monterey Jack Cheese Soup Food

MONTEREY JACK CHEESE SOUP

Steps:

• In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from the heat and set aside., In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.

CHICKEN MONTEREY

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
• In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
• Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

MONTEREY JACK CHICKEN, BURSTING WITH FLAVOR

Steps:

• At least one hour or even a day ahead of time, make the Salsa Topping.
• Mix Salsa ingredients in a small bowl, chill.
• In a 13x9" baking dish, place the chicken, (not touching) and dot with Butter.
• Bake at 350° for 30-45 minutes, or until done.
• While chicken is cooking fry bacon and shred the cheeses.
• When chicken is fully cooked, remove from oven.
• Turn oven up to 425°F (*Unless you prefer the broiler).
• Spread the barbecue sauce on chicken, then the bacon and then add cheeses.
• Place the baking dish, back into the hot oven* or under the broiler for a few minutes until cheese is melted and bubbly, plate and top with the chilled Salsa Topping.

CHICKEN & CHEDDAR-MONTEREY JACK CHEESE SOUP

Steps:

• Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk, vegetables and thyme; stir. Bring just to boil on medium heat, stirring frequently.
• Remove from heat. Add cheese; stir until melted.

CHICKEN CHEESE ENCHILADAS

Steps:

• In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping.
• Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix.
• Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture.
• Bake, uncovered, at 350 degrees for 40 minutes.
• Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
• Bake 10-15 minutes longer or until cheese is melted.