Ingredients
- 425 ml tomato sauce
- 350 gr rice (cooked)
- 280 gr chicken breast chunks (cooked)
- 240 ml dairy sour cream
- 230 gr corn chips (crushed)
- 230 gr green chiles (canned chopped)
- 120 gr onion (chopped)
- 110 gr cheddar cheese
- 120 ml chicken broth
- 1 gr cumin (ground)
- 1 gr oregano
Combine onions, chiles, oregano, tomato sauce, and broth in 1- 0.5-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- 0.5-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
