Green Chile Chicken and Rice Casserole Recipe
A flavorful Green Chile Chicken and Rice Casserole combining tender shredded chicken, nutritious brown rice, and a zesty blend of green chiles, fire roasted tomatoes, and enchilada sauce, topped with creamy Greek yogurt and melted cheddar cheese, perfect for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Base 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
Dairy
- 1/2 cup plain Greek yogurt (2% or full fat)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté Aromatics: Preheat your oven to 350° F. 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. Sauté for a couple of minutes until fragrant and the onions soften.
- Mix Main 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 the shredded cheddar cheese to the skillet. Stir everything together thoroughly until well combined. Season with kosher salt and freshly ground black pepper according to taste.
- Heat Through and Add Yogurt: Continue to cook the mixture on medium heat 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 to the dish.
- Bake to Finish: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of 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 and Garnish: Serve the casserole warm as is or garnish with diced tomatoes and chopped cilantro for added freshness and color.
Notes
- For best flavor, use freshly cooked chicken breasts and brown rice.
- If you prefer, substitute full fat Greek yogurt for extra creaminess.
- Defrost frozen corn before adding to ensure even cooking.
- This dish can be made ahead and refrigerated; reheat in the oven before serving.
- To make it spicier, add additional chili powder or diced jalapeños.
Keywords: green chile chicken casserole, chicken and rice casserole, enchilada casserole, baked chicken casserole, Mexican chicken casserole
