Happy-Crowd Bake | Holy Recipe

Ingredients

• 2 (10-ounce) cans red enchilada sauce, divided
• 2 tablespoons butter
• 1 (6.8-ounce) box Spanish rice and vermicelli mix
• 2 cups water
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 onion, chopped
• 1 (8-ounce) package cream cheese, softened
• 4 cups chicken, cooked and chopped
• 1 (8-ounce) package Colby-Jack cheese, shredded
• 1 cup sour cream
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 20 (6-inch) flour tortillas
• 1 (8-ounce) package Pepper Jack cheese, shredded
• fresh cilantro leaves, optional, to taste, for garnish
• tortilla chips, to taste, for serving
• salsa, optional, to taste, for serving