Green Chile Chicken Casserole
This casserole blends shredded chicken, green chiles, and rice with enchilada sauce and cheese for a flavorful, comforting meal perfect for family dinners.
Equipment
- 1 oven-safe skillet metal skillet recommended
Ingredients
- 2 teaspoons olive oil
- 3 green onions thinly sliced
- 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 thawed
- 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 the oven to 350°F.
- Heat olive oil in a large oven-safe skillet over medium heat and sauté green onions with chili powder, cumin, garlic powder, and oregano for a few minutes.
- Add shredded chicken, cooked rice, green chiles, fire roasted tomatoes, thawed corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese to the skillet.
- Stir the mixture until well combined and season with salt and pepper to taste.
- Heat until the cheese melts and the mixture is warmed through.
- Remove skillet from heat, stir in the Greek yogurt quickly, and top with the remaining shredded cheese.
- Bake in the oven for about 15 minutes or until the cheese is melted and casserole is hot.
- Serve as is or garnish with diced tomatoes and chopped cilantro.
Notes
- Use fresh green chiles for a brighter flavor.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat in the oven to maintain texture.