8 chicken breasts (boneless or deboned)
2 cups Spanish or Mexican rice
1 (8 oz.) tub dairy sour cream, divided
2 cups shredded Monterrey or Colby jack cheese, divided
1 (10 oz.) can Rotel tomatoes (to your liking of spicy)
2 (15 oz. ea.) cans red enchilada sauce
1 bag big tortilla shells
1 (4 oz.) can diced green chiles

Boil chicken and then dice. Meanwhile, make rice according to package directions.

Combine chicken, rice, a scoop of dairy sour cream, Rotel, diced chiles, sprinkle cheese and about 1/4 cup of enchilada sauce and let simmer.

In a 9x13-inch pan, put a thin layer of enchilada sauce then cover pan with tortillas soaked in red sauce. Then put a layer of chicken/rice mixture, then a thin layer of dairy sour cream, sprinkle cheese, then repeat. Once pan is full, cover top with red sauce soaked tortillas and remainder of cheese. Loosely cover with foil.

Bake in a preheated 350°F oven for 30 to 35 minutes, remove foil and continue baking for 5 to 10 more minutes until sides are bubbling.

Serve with dairy sour cream and salsa as you desire. Cut like you would a lasagna.

Submitted by: Katie Kettler