Description
Green Chile Chicken and Rice Casserole is loaded with tender shredded chicken, green chiles, brown rice, enchilada sauce, and melted cheddar cheese. A comforting, family-friendly casserole packed with Southwestern flavor.
Ingredients
- 2 teaspoons olive oil
- 3 green onions, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 2 cups cooked shredded chicken breast
- 2 cups cooked brown rice
- 1 (8-ounce) can diced green chiles
- 1 (14-ounce) can fire-roasted tomatoes, drained
- 1/2 cup frozen corn, thawed
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add green onions, chili powder, cumin, garlic powder, and oregano. Sauté for 2 minutes.
- Add shredded chicken, brown rice, green chiles, tomatoes, corn, enchilada sauce, and 1/4 cup cheddar cheese. Stir until combined.
- Season with salt and pepper to taste and cook until heated through.
- Remove skillet from heat and quickly stir in Greek yogurt.
- Sprinkle remaining cheese over the top.
- Bake for 15 minutes or until cheese is melted and casserole is hot.
- Serve as is or garnish with diced tomatoes and fresh cilantro.
Notes
- Use rotisserie chicken for a quick shortcut.
- Top with cilantro, avocado, or extra green onions before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Nutrition values are estimates and may vary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole, Dinner
- Method: Bake
- Cuisine: American, Southwestern