From the style in which the title of this recipe is written, I infer that my grandmother (or perhaps Norma Fowler, the recipe’s listed author) did not have a great tolerance for spicy foods. This dish is not particularly spicy, but it is certainly Southwestern. The green chiles have a wonderful flavor, which is well tempered by the Monterey Jack cheese and sour cream. I made this recipe as a side dish, but I think that it would also make a wonderful enchilada filling. Must remember to add that idea to my ever-growing list of things to try.
- 2 cups cooked rice
- Salt and pepper to taste
- 2 (4-ounce) cans green chiles
- 8 ounces shredded Monterey Jack cheese
- 1 cup sour cream
- 1/4 cup grated Romano cheese
Preheat the oven to 350 degrees Fahrenheit.
Layer in a well-greased 8” x 8” x 2” casserole dish half of the rice, salt and pepper, half of the green chiles,
half of the Monterey Jack cheese,
and half of the sour cream.
Repeat, and top the casserole with the Romano cheese.
Bake for 30 minutes, or until golden brown on top.
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