Chicken MexicanoViva Zapata!

• 2 2/3 cups shredded cooked chicken
• One 4-ounce can chopped green chilies
• 2 tablespoons canned sliced jalapeno peppers
• 2 cups grated longhorn or Monterey Jack cheese
• One 10-ounce can enchilada sauce
• One 10 3/4-ounce can cream of chicken soup
• 1/2 cup evaporated milk
• 1/2 cup low-fat milk
• 3 cups cooked brown rice
• Chopped fresh cilantro, to garnish

1. Preheat the oven to 350 degrees.
2. Combine the chicken, green chilies, jalapeno peppers, and cheese in an ovenproof 2-quart glass casserole.
3. Add the enchilada sauce, soup, evaporated milk, and milk.
4. Mix well.
5. Bake for about 20 minutes, until hot and bubbly.
6. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.

chicken, green chilies, jalapeno peppers, cheese, enchilada sauce, cream of chicken soup, milk, lowfat milk, brown rice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-mexicano-viva-zapata-391424 (may not work)