Description
Green Chile Chicken and Rice Casserole is a creamy, cheesy one-pan dinner packed with shredded chicken, brown rice, green chiles, fire-roasted tomatoes, corn, and green enchilada sauce.
Ingredients
- 2 teaspoons olive oil
- 3 green onions, sliced thin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts
- 2 cups cooked brown rice
- 8 ounce can diced green chiles
- 14 ounce can fire roasted tomatoes, drained
- 1/2 cup frozen corn, defrosted
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt, 2% or full fat
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions, chili powder, cumin, garlic powder, and oregano, then sauté for a couple of minutes.
- Add the shredded chicken, cooked brown rice, green chiles, fire-roasted tomatoes, corn, green enchilada sauce, and 1/4 cup of the cheddar cheese. Stir until everything is well combined and heated through. Season with salt and pepper to taste.
- Once the cheese has melted and the mixture is hot, remove the skillet from the heat and quickly stir in the Greek yogurt.
- Top with the remaining cheddar cheese and bake for about 15 minutes, or until the cheese is melted and the casserole is hot.
- Serve as is or garnish with diced tomatoes and chopped cilantro.
Notes
- Use 2% or full-fat Greek yogurt for the creamiest texture.
- Make sure the Greek yogurt is stirred in after removing the skillet from the heat to help prevent curdling.
- Top with diced tomatoes and fresh cilantro for extra freshness and flavor.
- An oven-safe skillet makes this an easy one-pan meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Stove Top, Bake
- Cuisine: Mexican