Ingredients

　　2 2/3 cups shredded cooked chicken

　　One 4-ounce can chopped green chilies

　　2 tablespoons canned sliced jalapeño 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

　　Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. 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.

　　Cooks' Note

　　This easy one-dish lunch is rich and robustly flavorful. It’s an admitted indulgence, a bit high in fat and calories, so make it only on occasion.

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