INGREDIENTS
56 oz
enchilada sauce
2 tbsp
extra virgin olive oil
1 bunch
fresh cilantro leaves
3 tbsp
garlic
3 tbsp
ground cumin
1 large
onion
32 oz
reduced sodium chicken broth
4 cups
rice
20 oz
rotel
1
rotisserie chicken
2 cups
shredded cheddar cheese
8 oz
sour cream
1 bag
tortilla chips