Description
This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish combining tender shredded chicken, brown rice, and a zesty blend of green chiles, fire-roasted tomatoes, and enchilada sauce. Enhanced by a creamy touch of Greek yogurt and melted cheddar cheese, it’s a perfect baked meal that’s both hearty and satisfying for weeknight dinners.
Ingredients
Main 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 and Sauté: Preheat your oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions along with chili powder, ground cumin, garlic powder, and dried oregano. Sauté for a couple of minutes until the onions are softened and the spices are fragrant.
- Combine Ingredients: Stir in the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire-roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix well to combine all ingredients thoroughly. Season with kosher salt and freshly ground black pepper to your liking.
- Melt Cheese and Heat Through: Continue to cook in the skillet over medium heat until the cheese melts and the casserole mixture is heated through evenly. Once ready, remove the skillet from the heat source.
- Add Greek Yogurt and Bake: Immediately stir in the plain Greek yogurt to add creaminess without curdling. Then sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Transfer the skillet to the preheated oven and bake for about 15 minutes or until the cheese is melted and the casserole is hot throughout.
- Serve: Remove from the oven and let cool slightly. Serve the casserole as is or garnish with diced fresh tomatoes and chopped cilantro for an extra burst of freshness and color.
Notes
- You can substitute white rice or quinoa if preferred instead of brown rice.
- For a spicier version, add diced jalapeños or use a hot enchilada sauce.
- Use full-fat Greek yogurt to prevent curdling when mixed with hot ingredients.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover loosely with foil and warm in the oven or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American Southwestern
