Arroz Con Pollo Casserole

• 2 Tbsp. flour
• 1 clove garlic, minced
• 2 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 1 c. milk
• 1 c. chicken broth
• 1 c. picante sauce
• 1 tsp. ground cumin
• 1/2 tsp. oregano leaves, crushed
• 1/4 lb. Velveeta cheese, cubed
• 4 c. cooked rice
• 4 c. cooked chicken, cubed
• 2 c. cheese, shredded (half Cheddar, half Monterey Jack)
• sour cream (garnish)
• ripe olive slices (garnish)

1. Cook flour and garlic in oil over low heat, stirring constantly, until flour is browned.
2. Stir in chili powder. Gradually add milk, broth, picante sauce, cumin and oregano.
3. Cook over medium heat, stirring constantly, 5 minutes.
4. Add Velveeta cheese; stir until melted.
5. Keep warm.

flour, clove garlic, vegetable oil, chili powder, milk, chicken broth, picante sauce, ground cumin, oregano, velveeta cheese, rice, chicken, cheese, sour cream, olive slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179962 (may not work)