Toda vez que este prato cai em seu prato, os olhos do meu marido brilham de prazer

Ingredients:
1.5 pounds of chicken breasts or thighs without bones and skin
1 can of diced green chiles, 4 ounces
1 can of green enchilada sauce, ~19 ounces
2 teaspoons of chili powder
1/2 teaspoon each of onion powder, garlic powder, and cumin
1 chopped onion
1 cup of sour cream
2 cups of grated cheddar cheese, divided
1/4 cup of chopped green onions
3 cups of prepared white rice
Salt and pepper to taste
Instructions:
1. Season chicken with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
2. Place seasoned chicken in the slow cooker.
3. Add diced white onion and green chiles over the chicken.
4. Pour green enchilada sauce over the ingredients.
5. Cover and cook on low for 6-8 hours (or 3-4 hrs on high) or until chicken is cooked and tender.
6. Shred the cooked chicken directly in the slow cooker.
7. Stir in sour cream and half of the grated cheddar cheese until well combined.
8. Em camadas, espalhe metade da mistura de frango, seguida de metade do arroz cozido e repita. Cubra com o queijo cheddar ralado restante.
9. Tampe e cozinhe em fogo baixo por mais 15 minutos ou até o queijo derreter.
Polvilhe a cebolinha picada sobre o queijo derretido antes de servir.