Green Chile Chicken and Rice (Print Version)
# Ingredients:
→ Base
01 -
2 teaspoons olive oil
02 -
3 green onions, sliced thin
03 -
1 teaspoon chili powder
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon dried oregano
07 -
Kosher salt and fresh ground black pepper to taste
→ Main Components
08 -
2 cups cooked shredded chicken breasts
09 -
2 cups cooked brown rice
10 -
8 ounce can diced green chiles
11 -
14 ounce can fire roasted tomatoes, drained
12 -
1/2 cup frozen corn, defrosted
13 -
3/4 cup green enchilada sauce
14 -
1/2 cup plain Greek yogurt, 2% or full fat
15 -
3/4 cup shredded cheddar cheese, divided
# Instructions:
01 -
Preheat oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions and all spices (chili powder, cumin, garlic powder, oregano, salt and pepper). Sauté for 2 minutes until fragrant.
02 -
Add the shredded chicken, brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce and 1/4 cup of the cheddar cheese to the skillet. Stir thoroughly until well combined. Season with additional salt and pepper if needed.
03 -
Once everything is heated through and the cheese begins to melt, remove skillet from heat. Quickly fold in the Greek yogurt. Top with the remaining 1/2 cup cheese and bake for approximately 15 minutes, until cheese is completely melted and casserole is hot throughout.
04 -
Serve the casserole as is or garnish with optional diced fresh tomatoes and chopped cilantro.
# Notes:
01 -
For best results, use chicken and rice that aren't hot when combining to prevent the Greek yogurt from curdling.