Green Chile Chicken and Rice Casserole
This easy to make Green Chile Chicken and Rice Casserole is perfect to make on days when you're craving Southwest comfort food!
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 work best
- 3/4 cup shredded cheddar cheese, divided
Directions
- 1
Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
- 2
Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
- 3
Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
- 4
Serve the casserole as is or top it with diced tomatoes and chopped cilantro.