Amy B's Chicken Ranchero
2 qt. Chicken stock or broth
4 c. pulled, cooked chicken (cut into large pieces)
1 can diced tomatoes & green chilies
½ c. white wine
¼ tsp. Salt
½ lb. Velveeta cheese
½ lb. American cheese
Place first five ingredients into 6 quart pot. Bring slowly to a boil. Let it roll at a low boil for 15 to 20 minutes. Melt velveeta and american cheese into broth on low heat. Do not overcook as cheeses melt.
1 stick butter, melted
1 tsp. Crushed garlic
¼ tsp. Rosemary
¼ tsp. Oregano
¼ tsp. Crushed Red Pepper
¼ tsp. Dehydrated Ground Garlic
½ c. Flour
Blend seasonings into melted butter to infuse the herbs flavor into the butter. Then, add ½ cup flour into butter mixture. Blend well. Cook roux for 5 minutes, stirring constantly. This will remove raw flour taste. Add to chicken/cheese mixture. Blend well, serve over spaghetti or any pasta.
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