1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
About 8152 cups water2 cups uncooked instant rice2 (10 ounce) cans chunk chicken, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1/4 cup butter1 cup milk1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped1 pound processed cheese food (like Velveeta)

Pre-heat oven to 350. Make rice as directed (we make it in the microwave)

Spread 1/4 cup of enchilada sauce on bottom of 9x13 glass baking dish.

Mix remaining enchilada sauce, 8 oz. (1 cup) sour cream, chicken strips, black olives, rice and taco seasoning in large bowl. Tear 5 flour tortilla's & spread out on top of enchilada sauce. Pour half chicken mixture over flour tortilla's. Spread thin layer of cheddar cheese over mix. Repeat layers. Place in oven for approximately 20 minutes, until heated through.

Take out of oven, place tortilla chips over top (spread evenly so top is covered) and other toppings (green onions, tomatoes and/or salsa, lettuce & anything else that sounds good), cover with cheddar cheese & place back into oven until cheese is melted.

Enjoy!! :)4-615This is a fantastic mid-week meal that my entire family loves!!Ten 10" Flour Tortilla's1 Can (10.5 oz.) Enchilada Sauce1 Container (16 oz.) Sour Cream2 Pkgs. pre-cooked South-Western Chicken Breast Strips1 Tbsp. Taco Seasoning1 Bag Family-Sized Tortilla Chips1 Taco Rice mix1 Small Can Sliced Black Olives (optional)Green Onions (optional)Salsa (optional, but recommended)Diced Tomatoes or canned (optional)Lettuce (optional)Cheddar Cheese, shredded