If you love bold Tex-Mex flavors and crave a comforting meal that’s perfect for busy weeknights, you are going to adore this One Pot Chicken Enchilada Rice Casserole. This dish combines tender chicken, vibrant vegetables, and perfectly seasoned rice all in one skillet, making cleanup a breeze while delivering layers of incredible flavor and cozy satisfaction in every bite. It’s a fantastic way to enjoy a hearty, cheesy dinner without the fuss of multiple dishes or complicated steps.

One Pot Chicken Enchilada Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Get ready to gather these simple yet wonderfully complementary ingredients that bring this dish to life. Each one plays a crucial role, from the spice blend that warms the palate to the fresh veggies adding crunch and color, and the cheese topping that makes everything irresistibly melty.

Olive oil: For sautéing, it adds a subtle richness and helps develop beautiful caramelization on the chicken and veggies.
Chicken breast: Thinly sliced to cook quickly and stay tender without drying out.
Onion: Diced finely, it softens and sweetens, layering flavor from the very start.
Garlic: Crushed to release its amazing aroma and deepen the savory dimension of the dish.
Red bell pepper: Adds a pop of color and a slight sweetness to balance the spices.
Tomato passata or crushed canned tomatoes: Creates the rich, tangy base of the casserole’s sauce.
Chicken broth or water: Provides moisture for the rice to cook perfectly, infusing it with savory goodness.
Frozen corn: Pops of sweetness to contrast the smoky spices.
Cayenne pepper: A little heat to keep things exciting—adjust to your spice preference.
Dried oregano: Adds an earthy, fragrant note that complements the Mexican-inspired flavors.
Cumin: Brings warm, aromatic depth essential for that enchilada vibe.
Coriander powder: Light citrus undertones brighten up the taste.
Onion powder: Reinforces savory notes for a well-rounded profile.
Brown sugar: Balances acidity with a touch of gentle sweetness.
Salt and pepper: Basic seasoning to bring out each ingredient’s best qualities.
White rice: The hearty base that soaks up every ounce of flavor, ensuring every forkful is satisfying.
Grated cheese: A generous layer that melts into gooey, golden perfection on top.
Chopped cilantro (optional): Fresh and bright, sprinkled on for a lovely herbaceous finish.

How to Make One Pot Chicken Enchilada Rice Casserole

Step 1: Sear the Chicken

Start by heating the olive oil in a large skillet over medium-high heat. Add your thinly sliced chicken breasts and cook them for about 2 minutes on each side until they turn golden and are cooked through. Don’t overcook—the goal is to keep them juicy and tender. Once done, transfer them to a plate so you can use the same pan for building your flavor base.

Step 2: Sauté Aromatics and Vegetables

If your skillet looks a bit dry, drizzle in a touch more olive oil. Toss in the diced onion and crushed garlic, letting them soften for about a minute and a half until fragrant. Next, add the diced red bell pepper and cook for an additional couple of minutes to bring out its natural sweetness while maintaining a bit of crunch.

Step 3: Add the Flavorful Sauce Base

Pour in the tomato passata alongside chicken broth (or water). Sprinkle in cayenne, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Give it a good stir so all those spices mingle with the sauce beautifully. This vibrant mixture is the heart of your One Pot Chicken Enchilada Rice Casserole, creating a sauce that’s bold yet balanced.

Step 4: Cook the Rice

Gently stir in the white rice, then reduce the heat to medium-low and cover the skillet with a lid. Let the rice simmer undisturbed for about 15 to 18 minutes. As it cooks, it absorbs all the saucy goodness and expands to a fluffy texture that’s neither too mushy nor hard. This hands-off step means you can relax while your dinner cooks itself!

Step 5: Finish with Chicken and Cheese

While the rice finishes, shred or roughly chop your cooked chicken. When the rice is tender and most of the liquid absorbed, carefully stir the chicken back into the pot. Sprinkle a generous layer of your favorite grated cheese over the top, then slide the skillet under a hot broiler or grill until the cheese melts into a bubbly, golden crust. This irresistible final touch elevates this casserole from tasty to unforgettable.

How to Serve One Pot Chicken Enchilada Rice Casserole

Garnishes

To brighten and freshen each plate, chopped cilantro is a wonderful finishing garnish. It adds a crisp, herbal contrast to the warm, cheesy casserole. For an extra kick, a dollop of sour cream or sliced avocado can turn each bite into a creamy delight.

Side Dishes

This dish shines as a full meal itself, but if you want to round things out, a simple green salad with a tangy lime dressing or some crunchy tortilla chips make perfect companions. Roasted vegetables like zucchini or corn on the cob also pair beautifully for adding more texture and variety.

Creative Ways to Present

Serve this One Pot Chicken Enchilada Rice Casserole straight from the skillet for a cozy, family-style feel that invites everyone to dig in. Alternatively, plate individual servings with a sprinkle of fresh cilantro and a wedge of lime on the side for a vibrant, restaurant-quality presentation at home.

Make Ahead and Storage

Storing Leftovers

This casserole stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal taste even better!

Freezing

If you want to save some for later, simply cool the dish completely, then transfer portions to freezer-safe containers. It will keep well frozen for about 2 months without sacrificing flavor or texture.

Reheating

To reheat, thaw overnight in the fridge if frozen and warm gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist. Finish with a quick broil if you want to refresh the melted cheese topping.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time and more liquid. Make sure to adjust accordingly and check the rice for doneness before adding the cheese.

Is this recipe spicy?

The cayenne pepper adds a pleasant warmth, but it’s easily adjustable. You can reduce or omit the cayenne if you prefer milder flavors, or add more if you like it spicy.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs bring extra juiciness and flavor. Just slice them thinly, like the breasts, for even cooking times.

What kind of cheese works best for topping?

Cheeses that melt well like cheddar, Monterey Jack, or a Mexican cheese blend are ideal. They create that gooey, golden layer that makes the casserole irresistible.

Can I make this dish vegetarian?

You can swap the chicken for hearty veggies or beans for protein, and use vegetable broth instead of chicken broth. Adjust the cooking time based on your chosen ingredients.

Final Thoughts

There’s something truly special about a dish that not only fills your kitchen with amazing aromas but also brings everyone around the table in the spirit of warmth and comfort. The One Pot Chicken Enchilada Rice Casserole is exactly that kind of meal—effortlessly delicious, packed with flavor, and wonderfully easy to throw together. Whether you’re feeding a family or craving a cozy solo night in, this recipe is going to become a fast favorite. Give it a try and see how it turns dinner into a joyful celebration of taste!

One Pot Chicken Enchilada Rice Casserole Recipe

★★★★★

4.8 from 7 reviews

Author: Thomas
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This One Pot Chicken Enchilada Rice Casserole is a quick and flavorful meal combining tender chicken, aromatic spices, vegetables, and rice all cooked together in one pot. Topped with melted cheese and fresh cilantro, it’s a comforting, easy, and hearty dinner perfect for busy weeknights.

Instructions

Heat the oil: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet to prepare for cooking the chicken and vegetables.
Cook chicken: Add the sliced chicken breast to the skillet and cook each side for 2 minutes or until cooked through, then remove the chicken onto a plate and set aside.
Sauté aromatics: If the skillet looks dry, add a little more oil. Add the diced onion and crushed garlic, cooking for about 1 1/2 minutes until they start to soften and become fragrant.
Cook bell peppers: Add the diced red bell pepper and cook for an additional 2 minutes to soften the peppers.
Add liquids and spices: Pour in the tomato passata or crushed canned tomatoes, chicken broth or water, and add the cayenne pepper, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Stir to combine and bring the mixture to a simmer.
Add rice: Stir in the uncooked rice, cover the skillet with a lid, then reduce the heat to medium-low. Cook covered without stirring for about 15 to 18 minutes, until the rice is tender and most of the liquid is absorbed.
Shred chicken: While the rice cooks, shred or roughly chop the cooked chicken breasts into bite-sized pieces.
Combine and cheese: Once the rice is cooked, quickly stir the shredded chicken through the rice and tomato mixture. Sprinkle the grated cheese evenly over the top.
Broil cheese: Place the skillet or transfer contents to an oven-safe dish and broil under a grill until the cheese is golden brown, bubbly, and melted, about 3 to 5 minutes.
Serve: Garnish with freshly chopped cilantro or coriander if desired and serve hot.

Notes

Note 1: For best texture, slice the chicken breasts horizontally into thin steaks approximately 1/3 inch (1 cm) thick.
Note 2: Tomato passata or crushed canned tomatoes are interchangeable; use whichever is available.
Note 3: Do not stir the rice while cooking so it can absorb the liquid evenly and cook through properly.
Note 4: Use white rice of any grain length (short, medium, or long) but keep rice quantity at 1 1/2 cups uncooked.
You can adjust the cayenne pepper quantity to control spiciness.
If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Casserole, One Pot Meal, Main Dish
Method: Sautéing, Simmering, Broiling
Cuisine: Mexican-inspired