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.Cheesy, bubbly, and ready to serve! This enchilada casserole is everything.

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

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