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!
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%. 🙂
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.
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One Pot Chicken Enchilada Rice Casserole
Ingredients
- 1 tbsp olive oil
- 13 oz/400 g 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
- 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)
- 3 cups chicken broth or water (750ml)
- 1 1/2 cups frozen corn (250g)
- ½ tsp cayenne pepper* (spicy - adjust to taste)
- 1 tbsp dried oregano*
- 2 tsp cumin*
- 1 ½ 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, (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:
Nutrition Information:
Nutrition per serving, assuming 6 servings.
Hi Nagi, im really excited to try out this recipe but as a beginner to cooking im unsure how to broil? And at what temp? Thanks!
Hi Lucky, you can use a broiler or grill – on a high heat or simply turn your oven up to a high heat and watch for the cheese to melt and go golden – N x
This was lovely – very tasty and left overs will be lunch at work.
Thanks so much for letting me know Bev ❤️
I used Jasmine rice and it stuck to the bottom of the pot so found i had to stir the rice at least 4 times. Still yum though, thanks Nagi
Hi Mia, try a slightly lower heat – N x
Even though, despite being warned, I overcooked rice (it does absorb a lot of liquid!), it was still amazingly delicious! Thank you for sharing this recipe Nagi!
I’m so glad you still enjoyed it Ani!
This dish was delicious! My husband also enjoyed it immensely. I shared it with my BFF too! This will become a staple.
Wahoo, that’s great to hear Ariel!!
One of our favourites. Full of flavour and so easy to make. I wish I had found your recipes sooner!
That’s great!
Great recipe! I totally veganized it with faux chicken, a whole can of black beans, brown rice and made my own vegan cheese sauce to top! It was so delicious and flavourful! Thanks for the recipe.
Woah, sounds like you nailed it!!!
Has anyone tried brown rice?
Hi Cal, I talk about this in the recipe notes ☺️
Nagi I made this last night and it was delicious! However I didnt stir the pot as you said and when i finally opened it at end of cooking the rice was stuck badly. My oan is a heavy based very good quality one and it was just simmering. Any ideas?
Hi Michelle, sorry to hear, it sounds like the heat may of been up a little too high 😣
Could I use chicken mince in this recipe?
Sure could Tamara!
Hi, Does this freeze well?
Sure does Jen!
To freeze, do you cook everything as directed and then freeze? thaw completely and reheat to desired temp?
Hi Nagi, what can I use to substitute onion powder, just don’t see it on our shelves. Thanks
Hi Fowz, how about garlic powder?
Thank you Nagi. I found onion powder and pounced on it as I note it is used it a few of you dishes. This dish is now my family favorite & I am hosting my sisters next week for Ramadan so am making it again. Thank you from Cape Town 💕😁
Hello,
I plan on trying this meal this week. What kind of cheese do you need to use?
Hi Alyssa, you can use any cheese here, Monterey Jack, Mozzarella or even any the of cheddar or tasty!
OMG! Nagi you have outdone yourself! I love your recipes but this is next level deliciousness x
Yessss, I’m so happy you love it!
This was so easy to make and so very good. I did change with the cheese. I waited until the rice was done but still a touch wet and put shredded mozzarella cheese on top and replaced the lid. A few minutes and it was melted and my dish was done.
Sounds fab Sarah!
So good! The final 2-3 mins of the rice cooking, I threw in a bag of spinach for some green veggies and it goes really nicely!
Glad you enjoyed it Ana! N x
This was easy to do and really tasty. Thank you
Sooo tasty!! Great alternative to normal enchiladas which can sometimes be too heavy 🙂
Thanks for the feedback Roisin! Glad you enjoyed this 🙂 N x
Hi Nagi, I love your blog so much i have made so many recipes off of here and everyone has been a huge hit with my family ! I was just wondering if this enchilada rice is freezer friendly? I am studying nursing and about to do a 6 week placement and my husband is cooking challenged so I want to pre cook some meals so we’re not stuck eating hubby cooking the whole time : )
Hi Whitney – I’m so glad you’re enjoying my recipes! Yep, this is fine to freeze 🙂 YUM! N x
Delicious
Terrific to hear Anna! Thanks for letting me know you enjoyed it – N x