My Chicken Enchilada Casserole with Rice combines shredded chicken, Monterey Jack cheese, green chiles, and a creamy salsa verde queso sauce in one comforting dish. The rice underneath absorbs every drop of the sauce, creating a flavorful side dish while the enchiladas bake.
Chicken Enchilada Casserole with Rice
If you’re looking for a comforting dinner that includes both the main dish and side dish in one pan, this Chicken Enchilada Casserole is it. Soft corn tortillas are stuffed with shredded chicken, green chiles, onion, and Monterey Jack cheese, then covered in a creamy salsa verde queso sauce and baked until bubbly.
What makes this enchilada casserole extra special is the layer of rice underneath. As the casserole bakes, the rice soaks up all of that creamy queso sauce, creating a flavorful side dish without any extra work. Everything cooks together in one baking dish, making it perfect for busy weeknights and family dinners.
We make a lot of casseroles in our house— if you love them too, I’ve got a whole collection of easy casserole recipes you can browse.
Recipe Tips & Ingredient Notes
- I typically use between 1 1/2 and 2 pounds of cooked chicken breasts, depending on the size of the package I have on hand. The chicken is cooked before you stuff it in the tortillas. Rotisserie chicken also works great in this recipe.
- Monterey Jack cheese is what makes this casserole so creamy and flavorful. While a Tex-Mex cheese blend can be substituted, I highly recommend trying it with Monterey Jack first.
- The green chiles and salsa verde will determine much of the spice level in this recipe. I use mild green chiles and mild salsa verde to keep it family-friendly, but you can easily increase the heat by choosing hotter varieties. Homemade salsa verde also works wonderfully in this recipe if you’re growing tomatillos in the garden!
- The rice isn’t just a base for the enchiladas. As the casserole bakes, it absorbs the extra queso sauce, creating a delicious side dish right in the same pan.
Let’s Make My Chicken Enchilada Casserole!
Add the rice and corn into your baking dish.
Cook tortillas so they’re soft. This way they won’t break when you stuff them.
Combine the enchilada ingredients.
And then spoon it into the tortillas.
Pack the tortillas on top of the rice, seam side down.
If you have any leftover chicken mixture, you can add this on top!
Make the queso sauce and I dare you not to take a taste. MMM! So good. Btw, I make this in the same skillet that I fry the tortillas in – one less dish to wash!
Pour this on top of the enchiladas! It might seem like a lot but it’s going to run down to the rice too.
Bake for 20 minutes and then add a little more cheese to melt on top.
Garnish with green onions and cilantro.
Serve, enjoy! This has been one of my favorite recent meals so I hope you like it too!
Really, there’s leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
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Chicken Enchilada Casserole on a Bed of Rice
PrintIngredients
Rice Layer
- 4 cups cooked white rice
- 15 ounce can corn drained
Enchiladas
- 2 tablespoons vegetable oil or more as needed
- 12 corn tortillas
- 1 1/2 pounds cooked chicken breasts (boneless, skinless) shredded
- 4 ounce can chopped green chiles (i use the mild ones) drained
- 2 cups Monterey Jack cheese shredded
- 1/2 cup onion finely chopped
Queso Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 3/4 cup salsa verde
- 1 1/2 cups Monterey Jack cheese shredded
Topping
- 1/2 cup Monterey Jack cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the cooked rice and corn evenly in the bottom of the prepared baking dish. This acts like a bed for the enchiladas to bake on, and makes a side dish as well!
- Heat vegetable oil in a skillet over medium-high heat. Fry tortillas for about 5 seconds per side, just until softened and pliable. Drain on paper towels.
- In a large bowl, combine shredded chicken, green chiles, 2 cups Monterey Jack cheese, and chopped onion.
- Divide the filling evenly among the tortillas. Roll tightly and place seam-side down on top of the rice and corn layer. If there’s any extra chicken mixture, spread it on top of the tortillas.
- To make the queso sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Continue whisking until the sauce thickens, about 3 to 5 minutes.
- Stir in the green salsa verde. Reduce heat to low and gradually add 1 1/2 cups Monterey Jack cheese, stirring until melted and smooth.
- Pour the queso sauce evenly over the enchiladas in the baking dish.
- Bake for 20 minutes, or until bubbly.
- Sprinkle the remaining 1/2 cup Monterey Jack cheese on top and bake for an additional 5 minutes, or until melted.
- Garnish with green onions and cilantro before serving. Enjoy!
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