Green Chile Chicken and Rice Casserole
Ingredients
- 1 cup Young Guns Green Chile and Tomatillo Salsa, add more to taste
- 1 tsp olive oil
- 1 red pepper, chopped
- 4 green onions, sliced
- Pinch sea salt
- Pinch black pepper
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ ground cumin
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 cup corn
- ½ cup plain nonfat Greek yogurt
- ½ cup shredded cheddar cheese
- Fresh chopped cilantro for topping
Instructions
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Heat oil in a large oven proof pan. Add peppers, green onions, salt, pepper, garlic powder, onion powder, oregano, chili powder and cumin. Sauté for 3-4 minutes.
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Add the Young Guns Green Chile and Tomatillo Salsa, cooked rice, fire-roasted tomatoes, corn, cooked chicken and ¼ cup shredded cheese. Stir until well combined. Mix in Greek yogurt and top with remaining ¼ cup cheese.
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Bake at 350 degrees for 15 minutes. Top with chopped cilantro. Enjoy!