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Home One Pot Recipes

One Pot Chicken Enchilada Rice Casserole

By:Nagi
Published:12 Oct '15Updated:24 Apr '20
238 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
4.94 from 61 votes
Servings5
Tap or hover to scale
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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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238 Comments

  1. Andrea says

    December 18, 2020 at 10:02 pm

    4 stars
    This recipe tastes realllly good. Thank for sharing it! I do want to note that you didn’t mention warming up the oven or transferring the food into an oven-proof skillet. So I ended up transferring the food to another skillet. Tho I admit its partly me since, by the time I have to cook, I’m exhausted. So I read the ingredients I need, I buy what I need and I just follow the recipe as it is, without reading through it first. I believe cooking for 5 is a sweet point – we get left overs for lunch and the ingredients are the perfect measurements LOL.

    Reply
  2. Emma says

    September 3, 2020 at 7:27 pm

    5 stars
    Have cooked this many times and the whole family love it! We each add our own personalised toppings, including avocado slices, sour cream and extra coriander leaves. Every time I cook it I think how delicious a beef burrito version would be. Something for the future maybe Nagi?

    Reply
    • Nagi says

      September 4, 2020 at 1:08 pm

      Yum! You’ll like this one if you want a beef version Emma! https://www.recipetineats.com/mexican-ground-beef-casserole-with-rice/ N x

      Reply
  3. Emma says

    August 17, 2020 at 9:22 pm

    5 stars
    Such an easy one pot recipe and delicious! Whole family loved it.

    Reply
  4. Laura says

    August 7, 2020 at 7:09 am

    Delicious. Everyone in the family ate it. Not too spicy for picky eaters. It made a large pot. I garnished with sour cream, chopped avocados, salsa, and cilantro. I will totally make again.

    Reply
    • Nagi says

      August 7, 2020 at 10:16 am

      YUM! Sounds like you nailed it Laura! N x

      Reply
  5. Charles says

    July 21, 2020 at 6:09 am

    5 stars
    My wife and I love this recipe, thank you so much. For the past few years we’ve been making a big batch and freeze extra for 2-3 future dinners. For reheat we fry it up, bibimbap-esque – some delicious crispiness. Would highly recommend to others. Thanks again – a true staple for us!

    Reply
  6. Hannah says

    May 20, 2020 at 8:24 pm

    Yuummmm 😍
    I couldn’t decide if i wanted ghis or the stuffed capsicums…. so i smooshed the recipies together and created something great! Thank you for always publishing delicious recipes and giving me inspiration to cook dinner!!!
    So so delicious

    Reply
    • Hannah says

      May 20, 2020 at 8:30 pm

      Also sorry for my terrible spelling. I was just so excited to tell you how tasty it was!!

      Reply
      • Nagi says

        May 21, 2020 at 10:36 am

        😂 Love this!! N x

        Reply
  7. Leonie says

    May 8, 2020 at 2:39 am

    Made this today and it was really good…. one note for anyone else making it, its not one for a make ahead meal. For me i made it about midday to have in the evening. The rice was absolutely perfect and lovely and saucy at 12.. by the time we ate it, it had gone quite mushy, but the flavours were still fab. So i will definitely make again, but make it fresh! Thanks Nagi, your recipes are always spot on x

    Reply
    • Nagi says

      May 8, 2020 at 10:10 am

      Hi Leonie, sorry it wasn’t great reheated. I definitely prefer saucy rice dishes fresh 🙂 N x

      Reply
  8. Laura says

    April 27, 2020 at 11:26 pm

    Hi Nagi! Would this work with tinned corn rather than frozen?

    Reply
    • Emma says

      August 17, 2020 at 9:23 pm

      Yes! I did this tonight and added it when I stirred through the chicken prior to topping with cheese.

      Reply
  9. Amina says

    April 5, 2020 at 12:27 pm

    Hi, wondering if I can use vegetable stock instead of chicken stock/water? Or would it change the taste?
    Thanks!

    Reply
    • Nagi says

      April 5, 2020 at 6:11 pm

      Hi Amina, yes you can – enjoy! N x

      Reply
      • Amina says

        April 8, 2020 at 3:29 pm

        5 stars
        Thanks! It was really tasty!! Will def make it again

        Reply
  10. Charlotte says

    February 5, 2020 at 9:33 am

    Tried this tonight and it was wonderful! Husband cannot eat corn, so substituted frozen peas and carrots. Delish! Wish I could post a picture!

    Reply
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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! Read More

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