Ingredients:

1 1/2 cups shredded Monterrey Jack cheese
3 eggs, lightly beaten
1 (4 ounce) can diced green chilies
1 1/2 cups milk
2 tablespoons flour

Preparation:

Preheat the oven to 350 degrees F. Sprinkle 3/4 cup of the cheese into the bottom of a lightly greased 8-inch square baking dish. Top with the diced green chilies, then add the remaining cheese. Place the flour in a medium bowl and gradually add the milk, stirring until smooth. Add the beaten eggs, stir until well blended. Pour this mixture over the cheese. Bake in the oven for about 45-50 minutes (or until a knife inserted in the center comes out clean). Serve with salsa and your desired toppings (like sour cream, chopped green onions or sliced olives).

Ingredients:

2 cups chopped cooked chicken
1 (32 ounce) carton chicken broth
1/2 cup long-grain rice
1 1/2 cups frozen corn kernels
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
2 cloves garlic, finely chopped
1 cup water
1 (16 ounce) jar salsa
1 teaspoon dried oregano
1 teaspoon salt

Cilantro-chile cream
3 tablespoons finely chopped fresh cilantro
1 (4 ounce) can diced green chilies
1/2 cup sour cream
1 teaspoon lime juice

Preparation:

In a large saucepan, combine the water, chicken broth and garlic. Bring to a boil. Add the rice, salsa, oregano and salt. Cover the pan and reduce the heat to low. Cook for about 15 minutes, occasionally stirring. Add the chicken pieces, corn, beans and chilies. Continue cooking for about 5 more minutes (or until heated through). Serve in soup bowls, topping each serving with a dollop of cilantro-chile cream.

To make the cilantro-chile cream: combine cilantro, diced chilies, sour cream and lime juice in a small bowl, mixing well.