3 c. sour cream
2 (4 oz.) cans whole green chilies, seeded and chopped
3 c. cooked rice
3/4 lb. Jack cheese, grated
1/2 c. Cheddar cheese, grated
Salt to taste

Combine sour cream, chilies and salt. In buttered 1 1/2 quart casserole layer 1/3 of rice, half the chili mixture, and half of Jack cheese. Repeat layers. Top with remaining 1/3 of rice. Bake at 350 degrees for 25 to 30 minutes. Sprinkle with Cheddar cheese and bake for 5 minutes longer. Serves 8.