Rice Chili Verde

1 pint sour cream
1 small can chopped green chilies
salt to taste
3 c. cooked rice, salted
1/2 lb. Monterey Jack cheese, cut in strips
Parmesan cheese

Combine sour cream with green chilies, add salt to taste.
In a baking casserole, layer all ingredients except parmesan cheese; first a layer of rice, then a layer of sour cream-chilies, then a layer of Jack cheese strips.
Repeat until all ingredients are used up, ending with rice.
Bake at 350° about 25 minutes.
Sprinkle top with Parmesan cheese.
Return to oven until cheese melts or about 5 minutes more.
Makes about 6 portions.
Good with every kind of entrée.
Scoop way down to serve, so several layers are included in each portion.

Serves