Spread in a pie pan or shallow baking dish and top with the remaining cheese. Mix thoroughly until everything is combined. Garnish with additional onion and cilantro. In a large bowl, combine the cream cheese, 1 cup cheddar cheese, green chiles, and all spices in a large bowl. Top with remaining cup of enchilada sauce and evenly distribute the cheese across top.īake in oven until cheese is melted and golden brown, about 20-30 minutes. Add remaining chicken mixture, ladle one cup of enchilada sauce over mix and cover evenly with tortillas. Layer 5 tortillas evenly to cover chicken mix, overlapping if needed.

Using a ladle, spread 1 cup of enchilada sauce over the remaining chicken mix in pan. Remove 1/2 of chicken mix from pan in to a medium sized bowl. Add 1/2 of the diced red onion, reserving the remaining, and cook until onion is soft and translucent, about 5 minutes.Īdd corn, spinach, cumin, and chili powder and stir occasionally until corn is warmed through and spinach is wilted, about 4 minutes. Add chicken cook 6 to 8 minutes or until no longer pink. 2 In 12-inch nonstick skillet, heat oil over medium heat. In a medium deep-sided saute pan heat olive oil over medium heat. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Kosher salt and freshly ground pepper (to taste)

I hope you love it as much as we do!īe sure to save this Cheesy Green Chili Chicken and Rice Casserole recipe to your favorite Pinterest board for later.ONE-POT GREEN CHILE CHICKEN ENCHILADA BAKEġ red onion (peeled, small dice, divided)Ģ cups corn (shucked, fresh, cut off the cob)ġ rotisserie chicken (skin and bones discarded, shredded)ģ cups store-bought green enchilada sauce (divided) This Cheesy Green Chili Chicken and Rice Casserole is a great way to change up your dinner time routine. And you can always use Monterrey jack cheese if pepper jack is too spicy for you. The green salsa and green chilies give this casserole just enough kick to make it stand out from the usual rice dishes you might serve. But you can certainly cook your own chicken, or use any leftover chicken you have. I just start some rice in my rice cooker earlier in the day so I’m good to go when dinner time arrives.Īnd of course I opt for my favorite kitchen hack, the supermarket rotisserie chicken. You do need to plan ahead to have some cooked rice ready. Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan. And the leftovers are delicious too!Įven though there isn’t any canned soup in the recipe–not that I have anything against canned soup–this casserole still comes together quickly and easily. Line a casserole dish with parchment paper. Salsa verde (green salsa) is one of my family’s favorite condiments, so of course this dish was a huge hit with everyone–including my husband.Īnd you really can’t go wrong topping any casserole off with lots of bubbly, melted cheese!Įven with just the three of us left at home now, I probably should have doubled the recipe, because we all went back for seconds. But it’s so easy and economical, I decided to spice it up a bit with salsa verde and green chilies. My husband ate rice casserole almost weekly as a kid, and even today, it’s not something he want to eat regularly. It’s a Tex-Mex inspired twist on a classic casserole recipe. If you’re tired of the same old chicken and rice casserole, then you’ve got to try this Cheesy Green Chili Chicken and Rice Casserole.

Pour the mixture into a lightly greased, 9-inch (or similar sized) baking dish. Stir in chicken, rice, green onions, sour cream, and one cup of the cheese until well combined. Stir in salsa verde, diced chilies, and salt and pepper, to taste. CHEESY GREEN CHILI CHICKEN AND RICE CASSEROLE - Chicken, rice, salsa verde and plenty of cheese combine in this hearty, comforting Tex-Mex casserole. Bring to a simmer and cook until thickened, about 5 minutes.

Green chili chicken bake