If you’re on the hunt for a comforting yet simple meal to whip up any night of the week, this One Pot Chicken Enchilada Rice Casserole Recipe is a total game changer. It blends tender chicken, vibrant veggies, and perfectly spiced rice all in one pot, creating layers of flavor and texture that feel like a warm hug on a plate. What makes this dish so special is how effortlessly it comes together without sacrificing that homemade, satisfying taste we all crave. Trust me, once you try this casserole, it’ll become your go-to favorite for busy evenings or when you simply want to wow the family with minimal fuss.
Ingredients You’ll Need
Every ingredient in this One Pot Chicken Enchilada Rice Casserole Recipe plays an important part in creating its signature bold flavor and comforting heartiness. These simple staples come together to build layers of aroma, spice, and that irresistible cheesy finish.
- Olive oil: Provides a flavorful base for cooking the chicken and vegetables while keeping everything moist.
- Chicken breast (thinly sliced): Cooks quickly and stays tender when sliced thin, giving you those meaty bites throughout.
- Onion, diced: Adds natural sweetness and depth to the sauce with every simmer.
- Garlic, crushed: Brings that classic aromatic essence that pairs perfectly with Mexican-inspired spices.
- Red bell pepper, diced: Adds a pop of color and a subtle sweetness that balances the heat.
- Tomato passata or crushed tomatoes: Forms the rich, tangy base that infuses the entire casserole with warmth.
- Chicken broth or water: Ensures the rice cooks perfectly while enriching the flavor.
- Frozen corn: Sprinkles little bursts of sweetness and a satisfying crunch.
- Cayenne pepper: Adds a gentle kick of heat—adjust it to your liking.
- Dried oregano, cumin, coriander, onion powder, brown sugar: This combination of spices perfectly balances smoky, earthy, and slightly sweet notes.
- Salt and pepper: Essential seasonings to tie everything together.
- White rice: Absorbs all those delicious flavors while giving the casserole body and comfort.
- Grated cheese: Melts on top for a golden bubbly finish that takes this dish to the next level.
- Chopped cilantro (optional): Fresh and fragrant, perfect for garnishing and brightening each bite.
How to Make One Pot Chicken Enchilada Rice Casserole Recipe
Step 1: Sear the Chicken to Perfection
Start by heating the olive oil in a large skillet over medium-high heat. Gently lay in the thinly sliced chicken breast and give each side about two minutes to sear until cooked through. The goal here is to get a nice, golden crust while keeping the inside tender. When done, remove the chicken to a plate; you’ll add it back later for the final mix.
Step 2: Build the Flavor Base
If the skillet looks dry, add a splash more olive oil before tossing in the diced onion and crushed garlic. Cook these just until they begin to soften and smell irresistible—usually about a minute and a half. This forms the aromatic foundation that makes the whole dish sing.
Step 3: Add Sweet Crunch with Bell Peppers
Next, stir in the diced red bell peppers and cook them for around two minutes. They’ll soften slightly but still keep enough crunch and vibrant color to brighten the casserole visually and taste-wise.
Step 4: Introduce the Tomatoes and Spices
Pour in the tomato passata or crushed tomatoes along with the chicken broth or water. Sprinkle in the cayenne, oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. This wonderful spice blend creates that classic enchilada vibe, layering complexity and warmth throughout the dish.
Step 5: Cook the Rice Slowly for Best Texture
Stir everything together before adding the uncooked white rice, making sure it’s evenly distributed. Cover the skillet with a lid, reduce the heat to medium-low, and let it simmer gently. Resist the urge to stir here—this quiet cooking helps the rice absorb all the amazing flavors while preventing it from becoming mushy. It will take about 15 to 18 minutes until the rice is tender and most of the liquid has been absorbed.
Step 6: Add Chicken Back and Top with Cheese
While the rice finishes cooking, shred or roughly chop the cooked chicken. Once the rice is just right, gently fold the chicken back into the mix. Then sprinkle the grated cheese over the top evenly. Pop the whole skillet under a broiler or grill until the cheese melts and bubbles into a gorgeous golden crust.
Step 7: Serve and Enjoy
After broiling, your One Pot Chicken Enchilada Rice Casserole Recipe is ready for serving. The combination of tender chicken, juicy rice, and melty, spiced cheese is truly irresistible. It’s like a fiesta of flavors waiting on your plate.
How to Serve One Pot Chicken Enchilada Rice Casserole Recipe
Garnishes
To really elevate this dish, sprinkle fresh chopped cilantro on top before serving. The bright, herby notes cut through the richness and add a refreshing pop of color. You could also offer lime wedges or a dollop of sour cream to provide even more zing and creaminess if you like.
Side Dishes
This casserole is a complete meal by itself, but if you want to balance it out, a simple green salad with a tangy vinaigrette works wonderfully. Alternatively, a side of roasted vegetables or black beans can add extra texture and nutritional oomph to the meal.
Creative Ways to Present
For casual family dinners, serve it right from the skillet for that cozy, communal feel. Hosting a get-together? Portion it out into individual ramekins, then broil the cheese topping in each for a charming presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply transfer them to an airtight container and store them in the refrigerator. They’ll keep well for 2 to 3 days, making for an easy lunch or dinner the next day.
Freezing
You can freeze the casserole in portion-sized containers for up to 3 months. Just make sure it’s fully cooled before sealing to preserve the best taste and texture once thawed.
Reheating
When reheating, thaw frozen portions overnight in the fridge if possible. Warm the casserole in the oven at 350°F (175°C) until heated through to maintain the crispy cheese topping. Alternatively, microwave individual servings, though the texture might be less crisp.
FAQs
Can I use different types of rice for this recipe?
Absolutely! You can use short, medium, or long grain white rice. Just be sure to keep an eye on the cooking time as some varieties might take slightly longer to absorb the liquid.
Is it possible to make this recipe vegetarian?
Yes, you can swap the chicken for hearty veggies like mushrooms or use plant-based protein alternatives. Just make sure to use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
How spicy is this casserole?
This recipe has a gentle kick thanks to the cayenne pepper, but you can easily adjust the amount to make it milder or spicier based on your taste preferences.
Can I prepare this recipe in advance?
You can prep the chicken and chop all the veggies ahead of time, making the assembly quick and easy on the day you want to cook. Just keep everything refrigerated until ready to use.
What cheese works best for topping this casserole?
Cheddar or Monterey Jack are popular choices because they melt beautifully and have great flavor. You can also mix cheeses for a more complex taste.
Final Thoughts
This One Pot Chicken Enchilada Rice Casserole Recipe is a beautiful example of how comfort food doesn’t have to be complicated. Its blend of simple ingredients and bold flavors creates a dish that’s both nourishing and exciting to eat. Whether you’re cooking for your family or surprising friends, this casserole is sure to become a beloved staple in your recipe collection. Give it a try and watch it disappear from the table!
Print
One Pot Chicken Enchilada Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
A flavorful one-pot chicken enchilada rice casserole combining tender chicken, savory spices, tomatoes, and rice, finished with melted cheese for a comforting, easy-to-make meal.
Ingredients
Protein
- 400g (13oz) chicken breast, about 1/3″/1cm thick, sliced horizontally into thin steaks
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 1 1/2 cups frozen corn (250g)
Liquids & Base
- 1 tbsp olive oil
- 680g (24oz) tomato passata or crushed canned tomatoes
- 3 cups chicken broth or water (750ml)
Spices & Seasonings
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 1/2 tsp coriander
- 2 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper, to taste
Others
- 1 1/2 cups (270g) white rice (short, medium or long grain), uncooked
- 1 – 1 1/2 cups grated cheese (about 125 – 150 g)
- Chopped cilantro/coriander (optional, for garnish)
Instructions
- Heat the Oil: Heat olive oil over medium-high heat in a large skillet to prepare for cooking the chicken.
- Cook Chicken: Add the sliced chicken breast to the skillet and cook each side for 2 minutes or until cooked through; then remove and place on a plate.
- Sauté Aromatics: Add extra olive oil if needed, then add diced onion and crushed garlic to the skillet. Cook for about 1 1/2 minutes until they begin to soften.
- Cook Bell Peppers: Add the diced red bell pepper to the skillet and cook for an additional 2 minutes to soften.
- Add Liquids and Spices: Pour in tomato passata or crushed tomatoes, chicken broth or water, frozen corn, cayenne pepper, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.
- Add Rice and Simmer: Stir in the uncooked rice, cover the skillet with a lid, reduce heat to medium-low, and cook without stirring until rice is tender and most liquid is absorbed, approximately 15 to 18 minutes.
- Prepare Chicken: While the rice cooks, shred or roughly chop the cooked chicken breasts.
- Combine and Cheese: Once rice is cooked, quickly stir the shredded chicken into the skillet. Sprinkle grated cheese evenly over the top, then place the skillet under the broiler/grill until the cheese is melted, golden, and bubbly.
- Serve: Garnish with chopped cilantro/coriander if desired, and serve warm for a hearty meal.
Notes
- Note 1: Slicing chicken thinly ensures quick, even cooking in the skillet.
- Note 2: Tomato passata provides a smooth sauce texture; canned crushed tomatoes can be used as a substitute.
- Note 3: Avoid stirring the rice while cooking to get perfectly cooked grains without mushiness.
- Note 4: Any type of white rice (short, medium, or long grain) can be used according to preference.
- Adjust cayenne pepper to control spiciness.
- If a milder version is preferred, omit cayenne pepper.
- The recipe is flexible; cheese type can be cheddar, Monterey Jack, or a Mexican blend for best flavor.
