Green Chile Chicken Casserole
42 Comments Feb 18, 2019
Updated Jun 18, 2025
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Green Chile Chicken Casserole has the flavors of green chile enchiladas but with rice instead of tortillas, and is easily made in the slow cooker
Recipe Highlights
- This meal is a unique creation of mine. If you made slow cooker chicken and rice, this is the Tex-Mex version!
- One-pot comfort food with rice stirred right in
- Creamy, cheesy, and full of green chile flavor
- Great for leftovers and meal prep
Key Ingredients
Here’s a quick look at what makes this casserole so flavorful and satisfying.
- Chicken breasts – Tender and easy to shred after slow cooking.
- Green enchilada sauce – Is the base of the recipe.
- Poblano pepper & white onion – Brings great heat and flavor.
- Sour cream & cheddar cheese – Makes it rich, creamy, and extra decadent.
- Cooked white rice – Soaks up all that goodness and makes it a complete meal.
Sarah’s Tips & Variations
- Swap cheddar with Monterey Jack or pepper jack for a change up.
- Add black beans or corn to make it more hearty and feed more people.
- Use rotisserie chicken to cut down cook time—just stir it in with the sauce and warm through.
- If you don’t like spicy, use a green bell pepper or canned mild green peppers instead.
Featured Comment
“This was super easy and very delicious! Hit the spot on a cold wintery night. Thanks for sharing!”
– Misty
Green Chile Chicken Casserole Recipe
How to Video
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- ½ tsp. salt
- ¼ tsp. pepper
- 2 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 small white onion, diced
- 1 poblano pepper, diced (about 1/2 cup)
- 19 oz. can green enchilada sauce
Add these ingredients at the end:
- 1 cup sour cream
- 2 cups shredded cheddar cheese,, divided
- ¼ cup sliced green onion
- 3 cups hot cooked white rice
Instructions
- Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce.
- Cover and cook for 6-8 hours on the low setting.
- When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
- Place the lid back on and cook for 15 more minutes or until the cheese is melted. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More chicken and rice recipes
No Peek Chicken and Lemon Chicken Rice Soup are cozy slow cooker classics perfect for busy nights.
Try Basil Chicken and Rice or Fiesta Chicken Casserole for an easy all-in-one dinner.
Meals made with love and served with rice—like Crack Chicken and Artichoke Mushroom Chicken—are always a hit.
Fabulous recipe! So glad I made it. We will likely use it to make enchiladas too. Yummy!!!
I didn’t have onion or poblano so I used minced onion and pickled jalapeño peppers. It turned out really good! I did wind up making way too much rice because I didn’t read three cups COOKED rice so I’ll be freezing some cooked rice for when I make it again lol.
Could I use brown rice?Thanks
Yes, cooked brown rice will work great.