Description
This Green Chile Chicken and Rice Casserole combines shredded chicken, brown rice, green chiles, enchilada sauce, sweet corn, and melted cheddar cheese into one comforting Southwestern-inspired meal. It’s creamy, satisfying, and perfect for busy weeknights.
Ingredients
- Olive oil
- Green onions, thinly sliced
- Chili powder
- Ground cumin
- Garlic powder
- Dried oregano
- Salt and black pepper
- Cooked shredded chicken breasts
- Cooked brown rice
- Diced green chiles
- Fire-roasted tomatoes, drained
- Frozen corn, thawed
- Green enchilada sauce
- Plain Greek yogurt
- Shredded cheddar cheese
Instructions
- Preheat the Oven
- Set the oven to 350°F.
- Place a large oven-safe skillet on the stovetop and gather all ingredients before beginning.
- Cook the Aromatics and Spices
- Heat the olive oil in the skillet over medium heat.
- Add the sliced green onions.
- Sprinkle in the chili powder, cumin, garlic powder, and oregano.
- Cook while stirring frequently for 2 to 3 minutes until the onions soften and the spices become fragrant.
- Add the Main Casserole Ingredients
- Add the shredded chicken to the skillet.
- Stir in the cooked brown rice.
- Add the diced green chiles, drained fire-roasted tomatoes, thawed corn, green enchilada sauce, and part of the shredded cheddar cheese.
- Mix thoroughly until every ingredient is evenly combined.
- Season with salt and black pepper to taste.
- Warm the Mixture
- Continue cooking over medium heat.
- Stir occasionally as the cheese melts and the mixture becomes evenly heated.
- Allow the flavors to blend together for several minutes.
- Incorporate the Greek Yogurt
- Remove the skillet from the heat.
- Quickly stir in the Greek yogurt until smooth and creamy.
- Mix thoroughly so it distributes evenly throughout the casserole.
- Add the Cheese Layer
- Sprinkle the remaining shredded cheese evenly across the top.
- Make sure the entire surface is covered.
- Bake
- Transfer the skillet directly into the preheated oven.
- Bake for approximately 15 minutes.
- The casserole should be hot throughout and the cheese should be fully melted.
- Garnish and Serve
- Remove from the oven.
- Allow it to rest for several minutes.
- Top with sliced green onions, diced tomatoes, cilantro, or your favorite garnishes.
- Serve warm.
Notes
- Rotisserie chicken works perfectly in this recipe.
- Monterey Jack, Pepper Jack, or Colby Jack can replace cheddar cheese.
- White rice, quinoa, or cauliflower rice are excellent substitutes for brown rice.
- To prevent curdling, always stir the Greek yogurt into the casserole after removing it from the heat.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 496 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 60 mg