3/4 lb. Monterey Jack cheese
3 c. sour cream
2 cans peeled green chilies, chopped
3 c. cooked rice
Salt & pepper to taste
1/2 c. grated cheddar cheese

Cut Jack cheese in strips. Thoroughly mix sour cream and chilies. Butter a 1 1/2 quart casserole well. Season rice with salt and pepper, if necessary. Layer rice, sour cream mixture and cheese, finishing with cheese on top. Bake at 350 degrees for about 30 minutes. Sprinkle with cheddar cheese during the last few minutes to allow it to melt. Serves 6 to 8.