Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion 2 c Cooked chicken breast chunks
14 oz Canned chopped green chiles 3 c Cooked rice
-- drained 1 c Dairy sour cream
1/2 ts Ground cumin 8 oz Cheddar cheese, shredded
1/2 ts Oregano -- (divided)
15 oz Tomato sauce 1 1/2 c Crushed corn chips
1/2 c Chicken broth

Combine onions, chiles, oregano, tomato sauce, and broth in
1-1/2-quart microproof baking dish. Cover and cook on HIGH (maximum
power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set
aside. Combine rice and sour cream in shallow greased 2-1/2-quart
microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour
chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cook uncovered on HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat
* 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol

Source: MICROCOOKING WITH RICE Reprinted with permission from The USA
Rice Council Electronic format courtesy of Karen Mintzias

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