1 cup uncooked rice (cooked according to pkg. directions)
2 large boneless, skinless chicken breasts (baked in 375°F oven for 50 min.)
1 small onion, chopped
1 (10 oz.) can cream of mushroom soup
1 can water (use empty soup can)
1 (15 oz.) can green enchilada sauce
1/2 pkg. frozen broccoli
1 (5 oz.) can yellow corn
1 fresh large tomato (diced)
1 (8 oz.) pkg. grated cheddar cheese, divided
1/2 (8 oz.) pkg. shredded Mozzarella or Monterrey jack cheese, divided
2 flour tortillas (cut up into 2-inch squares)
1 tsp. chili powder

Bake chicken breasts and cook rice. Slice up tortillas and spread out in bottom of a greased 9x13-inch baking dish.

In a large frying pan, fry chopped onion in small amount of canola oil. Add can of mushroom soup and one can of water. Stir well and then add the can of enchilada sauce and stir again.

Cut up chicken into small pieces and add to soup mixture. Add cooked broccoli, corn, cooked rice, fresh tomato, chili powder, and 1/2 package of cheddar cheese and Mozzarella. Mix together well and spread evenly into casserole dish. Place remaining cheddar cheese over the top and sprinkle some cilantro over the cheese.

Cover with foil and bake in 375°F oven for 40 minutes. Remove foil during the last 5 minutes to brown the cheese. Let cool for 10 minutes before serving.

Submitted by: Dave Pizzulli