Description
Green Chile Chicken and Rice Casserole is a cheesy, comforting one-pan dinner loaded with tender shredded chicken, green chiles, brown rice, and green enchilada sauce. It’s easy to make and perfect for busy weeknights.
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 freshly ground black pepper, to taste
- 2 cups cooked shredded chicken breasts
- 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 (2% or full-fat)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the green onions, chili powder, cumin, garlic powder, and oregano. Sauté for 2 minutes.
- Add the shredded chicken, cooked rice, green chiles, fire-roasted tomatoes, corn, green enchilada sauce, and 1/4 cup of the cheddar cheese. Stir until well combined.
- Season with kosher salt and black pepper to taste. Cook until the cheese has melted and the mixture is heated through.
- Remove the skillet from the heat and quickly stir in the Greek yogurt.
- Sprinkle the remaining cheddar cheese over the top.
- 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 if desired.
Notes
- Use rotisserie chicken to save time.
- Full-fat or 2% Greek yogurt gives the creamiest texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Optional toppings include diced tomatoes, cilantro, avocado, or sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American, Mexican-Inspired