Try this Cheesy Chicken & Enchilada Rice made with sautéd veggies, hearty black beans, sweet corn and white rice simmered in a savory red sauce until tender and cooked. Mix in some cooked chicken then cover in a cheesy layer to finish it all off.
Chicken & Enchilada Rice highlights
A few things to love about this dish:
- One-pot recipe: Everything cooks in one pan for easy cleanup because washing dishes should not last as long as the actual cooking process!
- Nutritionally complete: This dish is packed full of protein, fiber and carbohydrates from the chicken, beans, corn and rice. Serve with sliced avocado or guacamole to incorporate some healthy fats.
- Excellent leftovers: This recipe reheats well without changing flavor or texture. These leftovers also make a perfect filling to add to burritos and quesadillas if you’re craving a bit more variety.
How to Make this One Pot Cheesy Chicken & Enchilada Rice
Altogether, you can make this dish in about an hour in simple steps.
Sear chicken on both sides then remove from the pan. Cover with foil to keep it warm while you continue cooking.
Sauté onion, garlic & bell pepper in the same pan for about 5 minutes to soften the veg. Add more oil if needed.
Add rice, black beans and corn. Mix into the sautéd aromatics.
Stir in enchilada sauce and stock into the rice mixture then bring to a boil.
Simmer then cover & cook about 20 minutes until mostly cooked.
Slice and add chicken to the pot. Mix into the rice mixture.
Cover and cook another 5 minutes or until the rice is cooked and absorbed the excess liquids.
Uncover & add cheese. Rest about 5-10 minutes to melt or broil 1-2 minutes if you want the cheese bubbly.
Tip!
If there is still too much liquid left after about 25 minutes, remove the lid and cook uncovered a bit longer. You shouldn’t need much more than 5 minutes for all the liquid to evaporate.
Ingredients Notes & Tips
Chicken Options:
- Use leftover chicken or shredded rotisserie chicken instead.
- Save time by using 3 cups (or more) pre-cooked chicken instead or cooking raw chicken breast. Just shred, chop or slice pre-cooked chicken.
- Skip the taco seasoning.
- Keep it simple and just use salt and pepper to season the chicken breast. I promise, there is still plenty of flavor to keep your tastebuds happy!
What Type of Rice?
- I recommend a white, long grain rice like basmati or jasmine rice.
Short & medium grain rice are starchier & stickier than long-grain rice which could negatively impact the texture.
Brown rice and wild rice have different liquid to rice ratios and cooking time. Without testing the amounts & cook time first, I can’t make recommendations.
What Enchilada Sauce is best?
- Use your favorite store-bought sauce or make your own enchilada sauce – just make sure it’s gluten free.
→For a quick & easy option that you can make with simple ingredients you very likely have already, check out the recipe notes in my Butternut Squash Enchilada Casserole recipe.
→My Homemade Ancho Sauce (Red Enchilada Sauce) is a great option if you love rich, smokey, slightly spicy flavors and don’t mind a bit more work. This recipe involves toasting, soaking and blending dried ancho chiles with beef stock and a few other aromatics and spices.
How to Store Leftovers & Reheat for Later
Store leftovers in an airtight container in the fridge up to 3-4 days.
- Reheat in the microwave: Microwave about 2 minutes. Stir the rice every 30-60 seconds so it heats evenly. Rice temperature should be at least 160°F (71°C).
- Reheat in the oven: Add 1-2 tablespoons water or chicken stock to the rice then cover with foil and bake for about 15-20 minutes until the rice temp is at least 160°F (71°C).
More One Pot Dinner Recipes to Check Out
Enjoy!
Let me know if you try this One Pot Cheesy Chicken Enchilada Rice casserole recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
One Pot Cheesy Chicken & Enchilada Rice
This one pot chicken & enchilada rice is loaded with rice, beans, corn, and tender chicken pieces simmered in enchilada sauce then topped with melted cheese.
Ingredients
- 1.5 lb boneless, skinless chicken breast 680g)
- 2 tbsp taco seasoning
- 2-3 tbsp neutral flavored oil (30-45ml)
- 1 small onion, diced
- 1 bell pepper - any color, seeds & stem removed
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice, rinsed (200g)
- 1 can unsalted corn, drained (15oz | 400g)
- 1 can unsalted black beans, drained (15oz | 400g)
- 2 1/2 cup red enchilada sauce (600g)
- 2 cups chicken stock (480g)
- 2 cups grated cheese - mozzarella, Oaxaca, cheddar, Monterey jack, etc (220g)
- 1-2 limes cut into wedges
- Fresh cilantro, green onions, avocado, etc for serving - optional
Instructions
- Cut chicken in half, horizontally to make 2 thin steaks out of each breast OR place the breasts between two pieces of plastic wrap or parchment paper and pound them down to make them even in thickness (about ¼-inch thick). Season both sides with taco seasoning. Set aside.
- Warm a large, heavy-bottomed pan or skillet with 2 tbsp oil over a medium-high heat until hot and simmering. Add chicken and cook about 4-5 minutes until golden brown then flip and cook the other side about 2-3 minutes. Remove from the pan and set aside on a plate. Cover with foil to keep warm.
- Reduce to a medium heat. Add onion, bell pepper and garlic. Sauté about 5 minutes to soften.
- Add rice, beans and corn to the pan and mix well into the onion mixture.
- Stir in the enchilada sauce and chicken stock. Bring the liquids to a boil. Let boil, about 1 minute, then reduce temperature to maintain a gentle simmer. Cook with the lid on for 15-20 minutes or until most of the liquid is gone.
- Slice or shred the chicken then stir into the rice. Place the lid back on and cook another 5-10 minutes until the rice is tender and cooked and no liquid remains.
- Turn off the heat but leave the pot on the burner. Taste and season with salt if needed. Sprinkle the grated cheese over the top. Leave about 10 minutes to rest the rice and let the cheese melt. If you want the cheese bubbly, broil in the oven for 1-2 minutes under the grill.
- Serve with lime wedges on the side to juice over the top to make the flavors pop. Add garnishes if desired and enjoy.
Notes
- Taco Seasoning: Feel free to season chicken breast with just salt and pepper before searing.
- Rice: If there is still a little bit of liquid left in the pot after 25 minutes but the rice is cooked, uncover the pan and let cook about 5 minutes until no liquid remains.
- Chicken: Instead of cooking raw chicken you can use 3 cups diced or shredded leftover chicken or store-bought rotisserie chicken.
- Salt: I don't include any salt in the recipe because how much you need will depend on what enchilada sauce and chicken stock you are using. Taste and season at the end as you need.
- Leftovers: Store leftovers in an airtight container in the fridge up to 3-4 days. Make sure to thoroughly reheat before serving.
Enchilada Sauce
- Use homemade or store bought sauce. Check it's gluten free if using store-bought.
- If you'd like a recipe for homemade enchilada sauce, try my Ancho Red Enchilada Sauce or use the sauce in the notes in Butternut Squash Enchilada Casserole recipe.
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