INGREDIENTS
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2 cups cooked rice
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4 large boneless, skinless chicken breasts, cut into cubes
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1 onion,diced
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3 cloves garlic,minced
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1 15 oz can of fire-roasted green chilies,drained & roughly diced
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2 cups chicken stock
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1 cup light sour cream
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1 cup green chili enchilada sauce
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3 tablespoons butter or margarine
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1/4 cup flour
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1 teaspoon cumin
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salt and pepper
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2 tablespoon extra virgin olive oil
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2 cups shredded jack cheese
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