Rice Casserole w/Green Chiles

3 Cups (24 oz.) sour cream                

2) 4 oz. Cans chopped mild green chilies

1/4  to ½  Cup milk (optional)            

4 - 5 Cups cooked rice (no less than 4)

2 ½ cups grated Monterey Jack cheese (8 oz.)    

2 ½ Cups grated Cheddar cheese (8 oz.)

Salt and pepper to taste.
 
Mix together sour cream and chilies (and milk if you like a “wetter” finished 
product) and set aside. Toss cheeses together (or buy mixture of the two). 
Butter or spray 3-quart casserole (9x13 pan). Put half of rice in bottom of 
casserole, spread half of the sour cream mixture on rice, top with half of the 
cheeses and sprinkle with salt and pepper. Repeat these layers a second time. 
Cover casserole and bake for 25 minutes @ 375. Remove cover and bake and 
additional 10 minutes, or until bubbly. 
 
You can assemble this ahead of time and refrigerate, add 10 to 15 minutes to 
bake time.
 
This came from my Aunt Cheri Phelps in Colorado. It was yummy with fresh Alaskan 
Salmon and Halibut (shout-out to Larry Haas & boys!).  

Brenda