INGREDIENTS
2 Tbsps
butter
6 4/5 ozs
rice and vermicelli mix
2 cups
water
10 ozs
canned tomatoes
1 cup
onion
8 ozs
block cream cheese
10 3/4 ozs
cream of chicken soup
4 cups
chicken
16 ozs
colby-jack cheese
8 ozs
carton cream
1 Tbsp
ground cumin
1 Tbsp
chili powder
20
burrito-size flour tortillas
29 ozs
enchilada sauce