Casserole recipes are always worth knowing. There are so many different kinds to choose from and chicken features in many. This recipe has not only chicken and rice but also plenty of amazing south of the border ingredients for that gorgeous Mexican flavor in every bite.
Chili powder, cumin, garlic powder, onion powder, chilies, and enchilada sauce add all those great flavors you know and love, and then the casserole also features sour cream, cheese, chicken, and rice.
It is a delicious casserole that couldn’t be easier to prepare. You pretty much just have to cook everything in your slow cooker and then shred the chicken and add more ingredients. This makes a cozy, hearty meal and you can enjoy it as it is or with your favorite veggies on the side.
Why You’ll Love the Recipe:
This gorgeous chicken, cheese and rice casserole with Mexican flavors is easy to make and everyone always loves it. You simply add the ingredients to a slow cooker and press the button. And it’s a great way to use up leftover cooked rice.
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How to Serve It:
Enjoy this hot, perhaps paired with some vegetables or a salad on the side.
Can You Make It Ahead?
Yes, you can prepare it in advance and cook later if you want. Just fill the crockpot insert and refrigerate it overnight. Or you can make it and then warm it back up.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Take your pick from chicken breast or chicken thighs. Sub green salsa for the enchilada sauce.
Slow Cooker Green Chile Chicken and Rice Casserole
Ingredients
- 1 ½ pounds boneless skinless chicken
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 1 diced white onion
- 4 ounces canned green chilies
- 1 cup sour cream
- 19 ounces green enchilada sauce
- 2 cups shredded cheddar cheese
- 3 cups cooked white rice
- ¼ cup chopped green onion
Instructions
- Put the chicken in a 6-quart crockpot.
- Add salt, pepper, onion powder, garlic powder, chili powder, and ground cumin.
- Add the onions, drained chilies and enchilada sauce on top.
- Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low, until the chicken is cooked.
- Shred the chicken with 2 forks.
- Add the sour cream, green onion and cooked rice, along with half a cup of the cheese.
- Sprinkle the remaining cheese on top and cook until the rice is heated through (15 to 45 minutes on high).
- When the cheese starts to bubble, the casserole is ready to serve.
