Description
This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish packed with tender shredded chicken, nutritious brown rice, spicy green chiles, and smoky green enchilada sauce. Enhanced with a blend of spices, sautéed green onions, and topped with melty cheddar cheese and creamy Greek yogurt, this casserole is an easy, delicious weeknight meal that the whole family will love.
Ingredients
Vegetables and Aromatics
- 3 green onions, sliced thin
- 8-ounce can diced green chiles
- 14-ounce can fire roasted tomatoes, drained
- 1/2 cup frozen corn, defrosted
Spices and Seasonings
- 2 teaspoons olive oil
- 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
Main Ingredients
- 2 cups cooked shredded chicken breasts
- 2 cups cooked brown rice
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt (2% or full fat works best)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté Aromatics: Preheat your oven to 350°F (175°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions along with chili powder, ground cumin, garlic powder, and dried oregano, then sauté for about 2 minutes to release their flavors.
- Combine Ingredients: Add the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese to the skillet. Stir everything together thoroughly until combined. Season with kosher salt and fresh ground black pepper according to your taste.
- Melt Cheese and Add Yogurt: Continue heating the mixture in the skillet until the cheese melts and the casserole is heated through. Remove the skillet from the heat and quickly stir in the plain Greek yogurt to add creaminess and tang.
- Top and Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole. Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese on top is fully melted and the casserole is hot throughout.
- Serve: Once baked, serve the casserole directly from the skillet, optionally garnished with diced tomatoes and chopped fresh cilantro for added freshness and color.
Notes
- You can substitute cooked white rice for brown rice if preferred, but brown rice adds more fiber and nutrients.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- This casserole stores well in the refrigerator for up to 3 days and reheats nicely in the oven or microwave.
- Using full-fat Greek yogurt provides creaminess, but low-fat options work well too.
- Make sure the skillet you use is oven-safe to avoid transferring the dish before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American Southwestern
