INGREDIENTS
4
chicken breasts (cooked and shredded)
2 oz
cans chicken broth
2 oz
cans mild green enchilada sauce
2 oz
cans diced green chiles
2/3 cup
water
1 1/2
TB cumin
1
TB chili powder
1 tsp
onion powder
1 tsp
garlic powder
2/3 cup
corn (if frozen, thaw out)
2/3 cup
instant rice
1 oz
bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese