Enchilada Rice Casserole

Pictured: enchilada rice casserole topped with sour cream and chopped cilantro.

Original recipe from Kristin.

Ingredients:

• 3 c lentil rice or rice
• 1 c cottage cheese or sour cream
• 1 c cooked cubed chicken, opt
• 1 can diced green chilies 
• 1 c (1 can) enchilada sauce
• shredded cheese to taste
• greens, opt
• chopped tomatoes, opt

Directions:

1. Preheat oven to 350.  In a 9x9 pan, combine rice, cottage cheese/sour cream, optional chicken, chilies, and enchilada sauce.  Top with cheese.
2. Bake 15-20 min or until hot.  Top individual servings with ripped greens and/or tomatoes.