Description
This nutritious chicken casserole combines tender chicken, spicy pepper jack cheese, and wholesome brown rice for a satisfying, healthy meal.
Ingredients
Units
- 2 pre-cooked boneless, skinless chicken breasts, shredded
- 1/2 cup (120 ml) (5-6 whole) green onions, chopped
- 1/2 cup (120 ml) shredded pepper jack cheese (about 6 slices)
- 2 tbsp (30 ml) grated Parmesan cheese
- 1 tsp chili powder
- Salt, to taste
- Pepper, to taste
- 3/4 cup (180 ml) 1% milk
- 1/4 cup (60 ml) fresh cilantro, chopped
- 3 cans (4.5 oz/128 g each) chopped fire-roasted green chiles
- 12 (6-inch) corn tortillas
- Cooking spray
- Sour cream, for topping
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the shredded chicken, green onions, 1/4 cup of the pepper jack cheese, Parmesan cheese, chili powder, salt, and pepper. Mix well to combine.
- In a food processor, blend the milk, cilantro, and green chiles until smooth.
- Spray a 13×9-inch pan with cooking spray and pour 1/3 of the chile mixture on the bottom. Layer 4 corn tortillas over it, then top with the chicken mixture. Repeat the tortilla and chicken layers once more, ending with tortillas on top.
- Pour the remaining chile mixture over the top, then sprinkle with the remaining pepper jack cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool for a few minutes, then serve topped with sour cream.
Notes
- For a spicier kick, add more chili powder or use a spicier cheese.
- This casserole can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Substitute Greek yogurt with sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 14
- Carbohydrates: 28
- Fiber: 3
- Protein: 30
- Cholesterol: 75