Ingredients

• 2 c. THRIVE Instant White Rice
• 4 c THRIVE Seasoned Chicken Slices - Freeze Dried
• 1/4 c. Cilantro
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1/4 c. THRIVE Green Chili Peppers - Freeze Dried
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 2 c. THRIVE Shredded Cheddar Cheese - Freeze Dried
• 4 oz. Cream Cheese
• 1 pkg. Dry Taco Seasoning Mix
• 1 Batch Thrive Enchilada Sauce (Espagnole)

Directions

1. Directions: Prepare rice according to instructions. While rice is cooking rehydrate chicken slices in a bowl by adding 2 cups warm water stirring to rehydrate until all water is absorbed, adding more water if necessary.
2. Prepare Enchilada Sauce (directions below) When rice is finished add cilantro, cream cheese, taco seasoning, onion & green chili. Stir until fully combine and cream cheese is melted.
3. Add chicken slices and enchilada sauce and stir to combine, gently fold in tomato dices and 3/4 of cheese and let simmer for a few minutes until heated through. Serve and Enjoy. Top with freshly chopped lettuce, tomato, salsa and remaining cheese. This can be served in bowl by itself, as a burrito filling, tostada style or with tortilla chips.
4. Enchilada Sauce Ingredients: 2 1/2 c. water 1 tsp. chili powder 1 tsp. cumin 1/8 tsp. chipotle powder or cayenne 1/4 tsp. THRIVE Chef's Choice 1 tbsp. THRIVE Chopped Onions - Freeze Dried 1 tbsp. garlic, minced 1 tsp. THRIVE Tomato Powder 2 tbsp. THRIVE Green Chili Peppers - Freeze Dried 1/3 c. THRIVE Espagnole (Savory Beef Gravy) 1 1/2 tsp. THRIVE Limeade powder or lime juice 1 tbsp. THRIVE Cilantro 1/4 c. THRIVE Sour Cream powder Directions: In a small saucepan, combine all ingredients except sour cream and simmer for 4–5 minutes. Add sour cream and puree sauce in blender until smooth.