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Home One Pot

One Pot Chicken Enchilada Rice Casserole

By:Nagi
Published:12 Oct '15Updated:24 Apr '20
257 Comments
Recipe v

Easy, effortless midweek meal! Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. All made in one pot!

One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese!

I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel a bit silly sharing yet another Mexican(-esque) recipe today, but I hadn’t actually planned to! I had Cashew Chicken all ready to go, then I got the sweetest message from TWO readers in one day asking me to please share more one-pot recipes because they loved my One Pot Greek Chicken & Lemon Rice so much. 🙂 So I decided to shuffle my posting calendar a bit and share this today. I hope you don’t mind!

I love this kind of food for midweek. I call it Couch Food. The definition of Couch Food is “any meal that can be served in a bowl and eaten with a fork or spoon without taking your eyes off the TV”.

This qualifies. 100%. 🙂

One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. I’ve marked the ingredients that make up the Enchilada Sauce with an asterisk (*) so you could in fact substitute with a store bought Enchilada Sauce and it will become even easier to make!

My key tip for making this is to take it off the stove while it is still quite saucy because the rice will continue to absorb water while it is resting – and even while you are serving it. You want it pretty saucy – not sloppy, but not dry.

And please please please don’t overcook the rice so it is mushy! The liquid quantities I’ve provided will not yield mushy rice – I like mine tender but firm (it’s an Asian “thing”), but I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food! 🙂

Hope you had a wonderful weekend! Back on Wednesday with something a bit different – but super easy, super tasty and totally irresistible! – Nagi x

PS Check out how bubbly and golden it looks…..ugh. Help me. I just want to dive in and grab a spoonful.

One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

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One Pot Chicken Enchilada Rice Casserole - the flavours of chicken enchilada, in a rice casserole, all made in ONE POT on the stove!

One Pot Chicken Enchilada Rice Casserole

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Dinner, One Pot
Tex-Mex
4.93 from 71 votes
Servings5
Tap or hover to scale
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  • 1592
Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.

Ingredients

  • 1 tbsp olive oil
  • 400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 red bell pepper/capsicum, diced
  • 680g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
  • 3 cups chicken broth or water (750ml)
  • 1 1/2 cups frozen corn (250g)
  • 1/2 tsp cayenne pepper* (spicy - 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
  • 1 1/2 cups (270g) white rice (short, medium or long grain , uncooked (Note 4)
  • 1 - 1 1/2 cups grated cheese (about 125 - 150 g)

To Serve

  • Chopped cilantro/coriander optional

Instructions

  • Heat olive oil over medium high heat in large skillet.
  • Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
  • Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
  • Add bell peppers and cook for a further 2 minutes.
  • Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
  • Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
  • Meanwhile, shred or roughly chop chicken.
  • When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
  • Serve, garnished with fresh cilantro/coriander if desired.

Recipe Notes:

1. Slice the chicken into thin steaks just so they cook faster on the stove. You could bash them thinner using a meat mallet or rolling pin if you prefer (place the chicken between cling wrap). Or if you had a bad day. It's very therapeutic.
2. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
3. Add extra water if required because many variables can affect the amount of water required to cook rice. When you finish cooking, you want a bit of liquid left in the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove.
4. This recipe is suited to short, medium or long grain (aka "normal") white rice. It is not suited to brown rice, risotto, calasparra (paella) rice or wild rice. I am pretty sure it will work with Jasmin and Basmati because they water to liquid ratio is the same and the cook time is similar. But I can't say with 100% certainty because I haven't tried it.
* These ingredients are the "Enchilada Sauce" in this recipe. You can substitute all these ingredients with 24oz/680g of store bought Enchilada Sauce if you prefer.
5. STORAGE: This will reheat fine in the microwave from the fridge or thawed after freezing.

Nutrition Information:

Serving: 443gCalories: 490cal (25%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Nutrition per serving, assuming 6 servings.

One Pot Chicken Enchilada Rice Casserole Nutrition

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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257 Comments

  1. carolyn says

    June 6, 2022 at 7:22 pm

    5 stars
    this was enjoyed by all in the family. will definitely make again, very easy to make and clean up from

    Reply
  2. Laura says

    March 23, 2022 at 2:12 am

    Have you made it ahead of time? I’d like to bring a pan to someone who’s had surgery and someone who just had a baby.

    Reply
  3. Caitlin Walsh says

    March 16, 2022 at 2:22 am

    If i am using store enchilada sauce do I still use chicken brother/stock

    Reply
  4. Janell says

    February 25, 2022 at 10:47 am

    5 stars
    Thank you, Nagi! Soooo good! The only thing I changed was a cup of black beans instead of the corn, like some reviewers suggested. Would there be a way to substitute Quinoa for the Rice? Just wondering if that would work or if the amount of liquid and cook time would change?

    Reply
    • Nagi says

      February 25, 2022 at 10:51 am

      Hi Janell – It would be a completely different amount of liquid and cook time for quinoa – I haven’t tested it so have no idea about timing or quantities – let me know if you try it out! N x

      Reply
  5. karen McDonald says

    December 8, 2021 at 11:44 am

    5 stars
    Ooops!! forgot to rate it 5 stars

    Reply
  6. karen McDonald says

    December 8, 2021 at 11:41 am

    That was ridiculously delicious, Just like everything you put your touch to Nagi .It worked perfectly with Jasmine rice as you predicted. Thank you again

    Reply
    • karen McDonald says

      December 8, 2021 at 11:43 am

      5 stars
      Ooops!! forgot to rate it 5 stars

      Reply
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