Tastes like the sour cream enchiladas you would order in a mexican restaurant. It has rice in the bag and you add chicken, green chilies, sour cream, and cheese.
Directions: Preheat oven to 350 degrees. Add mix & rice to 2 1/2 cups water. Bring to a boil stirring frequently. Let stand for 10 minutes. Add 1 - 13oz can of chicken, 8oz sour cream & 1 small can of chopped green chiles. Mix well, pour into an 8x8 casserole dish & top with grated Velveeta cheese or Monterey Jack cheese. Bake for 10-15 minutes until cheese is bubbly.
Ingredients: Rice, Chicken base(Salt, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids), bell pepper, cilantro, jalapeno & selected spices.
