Description
This Green Chile Chicken and Rice Casserole is a cheesy, creamy, one-pan comfort meal loaded with tender shredded chicken, green chiles, fire-roasted tomatoes, and just the right amount of spice. Perfect for busy weeknights or feeding a hungry crowd!
Ingredients
1 tablespoon olive oil
½ cup chopped green onions (or yellow onion)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups shredded cooked chicken breasts (or thighs/rotisserie)
2 cups cooked brown rice (or white rice)
1 (4 oz) can diced green chiles (mild or hot)
1 (10 oz) can fire roasted tomatoes (or Rotel)
1 cup frozen corn (fire-roasted if available)
1 cup green enchilada sauce (gluten-free if needed)
½ cup plain Greek yogurt (low fat or whole)
1½ cups shredded Colby Jack cheese (or Monterey Jack/Cheddar)
Sliced jalapeños and chopped cilantro, for topping
Instructions
Preheat oven to 375°F.
In a large oven-safe skillet, heat the olive oil over medium heat. Add green onions, chili powder, cumin, garlic powder, and oregano. Sauté for 2–3 minutes until fragrant.
Stir in shredded chicken, cooked rice, green chiles, tomatoes, corn, green enchilada sauce, and ¼ cup of the cheese. Mix until combined and heated through.
Remove skillet from heat and stir in Greek yogurt to prevent curdling.
Sprinkle the remaining cheese evenly over the top.
Bake uncovered for 15 minutes or until cheese is fully melted and bubbly.
Garnish with sliced jalapeños and chopped cilantro before serving.
Notes
You can substitute sour cream for Greek yogurt if preferred.
For extra heat, use hot green chiles or spicy enchilada sauce.
Rotisserie chicken makes this recipe even faster.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked, One Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg