Sour Cream Enchilada Casserole Mix - Gluten Free

Directions: Add mix & rice to 2 1/2 cups water. Bring to a boil stirring frequently. Let stand for 10 minutes. Add 1 - 13oz can of chicken, 8oz sour cream & 1 small can of chopped green chiles. Mix well, pour into an 8x8 casserole dish & top with grated Velveeta cheese or Monterey Jack cheese. Bake for 10-15 minutes until cheese is bubbly.

Instapot Directions: Put all ingredients in pot together, cook with high pressure for 6 minutes. Release pressure, stir well & serve.

Ingredients: Rice, chicken base (salt, sugar, chicken fat, modified food starch, hyrdrolyzed soy protein(soy), onion powder, spices, dehydrated chicken meat, natural and artificial flavor, disodium inosinate & disodium guanylate),bell pepper, cilantro, jalapeno & selected spices.