Green Chili Chicken & Rice Bake
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
Cook 2-3 chicken breasts in Instantpot for 20 minutes on high. Shred when done.
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.
Add in shredded chicken, rice, green chiles, tomatoes, corn, green enchilada sauce and 1/4 cup of cheese. Stir everything together.
Once the cheese is melted and everything is heated through, remove from stove and quickly stir in Greek yogurt. Mixing well.
Cook in skillet: Top with the remaining cheese and then bake for 15 minutes or until cheese is melted and casserole is hot.
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.
Serve as is or top with cilantro and/or avocado.