Ingredients:
6 pieces chicken
4 cups white rice
2 4oz cans diced green chilies
1 8oz package cream cheese, lite, nonfat or regular (or soy cream cheese)
2 boxes chicken broth
1 onion diced
3 green onions diced
3 cloves minced garlic
salt and pepper
1. Preheat oven to 375
2. Measure rice into largest pan you have, I use a roast pan.
3. Dump in cans of green chilies, onion, green onion, garlic, salt and pepper.
4. Pour chicken broth into a blender until it is half full. Dump in all of cream cheese. Blend until smooth. Pour into roast pan with remainder of chicken broth. Stir everything together.
5. Place chicken on top and push them down into the rice. If you'd rather use the equivalent of chopped chicken be sure to stir afterward. Cover with aluminum foil as tightly as you can.
6. Bake for 1.5-2 hrs. Resist the urge to check for at least 1.5 hrs.
This recipe feeds an army and is awesome to freeze or for leftovers. If you'd like to use a 9X13 you can halve it. The idea for the recipe came to me because I love chicken and rice and I love enchiladas suizas. They're delicious chicken enchiladas with a creamy green chile sauce that is to die for. I was very pleased with this combination and I hope you enjoy it. BTW it's gluten and can be dairy free!
Posted by Lia Freeman
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