Enchilada Chicken Rice

Prep Time: 10 mins | Cook Time: 40 mins | Course: Dinner | Serves: 6 

Cheesy enchilada rice with chicken, enchilada sauce, chicken stock and sour cream made right in your rice pot. This dish is easy and quickly made with the ease of the rice pot to drop ingredients in and allow them to quickly cook on their own. 

2 cups short-grain rice

2 cups chicken broth (or to the 2 cup line on your rice pot)

½ cup milk 

½ cup salsa verde

½ cup enchilada sauce

2 chicken thighs, cut into small pieces

1 tsp salt

pepper, to taste

3 cloves garlic, to taste

1 cup cheddar cheese, shredded

½ cup sour cream

2 green onions, sliced

Using your rice pot measurer, add rice to your rice pot and pour chicken broth to the 2 cup line. Layer milk, salsa verde, enchilada sauce, chicken pieces, salt, pepper and garlic to the rice pot and turn on to white rice cooking symbol. Stir in the cheese, sour cream and green onions in the last 10 minutes of cooking.