Umami
Umami

Green Chili Chicken & Rice Bake

6

servings

-

total time

Ingredients

  • 2tbsp olive oil

  • 3 green onions, sliced thin

  • 1 tsp chili powder

  • 1/2 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 2 cups cooked, shredded chicken breast

  • 2 cups cooked brown rice

  • 8oz can diced green chilis

  • 14oz can fire roasted tomatoes

  • 1/2 cup corn, defrosted

  • 3/4 cup green enchilada sauce

  • 1/2 cup plain Greek yogurt

  • 3/4 cup shredded cheddar cheese

*Cilantro - chopped for garnish, can also add to dish

*Avocado - delicious topped with sliced avocado

Directions

  1. Cook 2-3 chicken breasts in Instantpot for 20 minutes on high. Shred when done.

  2. Preheat oven to 350 F. In a large oven safe dish, heat the olive oil. Add in the green onions with spices and sauté for a couple of minutes.

  3. Add in shredded chicken, rice, green chiles, tomatoes, corn, green enchilada sauce and 1/4 cup of cheese. Stir everything together.

  4. Once the cheese is melted and everything is heated through, remove from stove and quickly stir in Greek yogurt. Mixing well.

  5. Cook in skillet: Top with the remaining cheese and then bake for 15 minutes or until cheese is melted and casserole is hot.

  6. Cook in casserole dish: Transfer mixture into casserole dish, top with remaining cheese. Bake for 15 minutes or until cheese is melted and casserole is hot.

  7. Serve as is or top with cilantro and/or avocado.

6

servings

-

total time
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