Chicken Enchilada Casserole on a Bed of Rice
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.
Servings 6
Ingredients
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 9x13-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!