This one-pot chicken enchilada rice is made with tender, bite-size pieces of zesty seasoned chicken with green enchilada sauce, black beans, corn, rice, melty cheese, and more, all in a single pot for easy prep and cleanup. All the flavors of enchiladas without the tortillas. It’s the perfect weeknight dinner recipe the whole family will enjoy.
If you’re looking for a hearty meal that’s easy to make and hard to stop eating, then you’ve found it today. My chicken enchilada rice is a recipe that always has everyone coming back for more. I know because my family and friends have been coming back for seconds and thirds since I started making it about five years ago. They all love the delicious Tex-Mex flavors, and I love how quick and easy it is to make. And because it’s a one-pot meal, cleanup is just as easy as cooking it!
Chicken Enchilada Rice
This easy chicken enchilada rice starts with sauteed chicken and onion. I mix them with tomatoes, enchilada sauce, black beans, corn, green, chilies, rice, and zesty spices and cook it all until the rice is tender. Then, I cover the top with cheese and let it melt with the lid on. That’s all there is to it. It takes about 45 minutes from start to finish, and it’s always a big hit with everyone.
Why You’ll Love This One-Pot Chicken Enchilada Rice Recipe
- This casserole combines a delicious array of flavors in one pot with all the best parts of enchiladas: zesty seasoned chicken, green enchilada sauce, beans, corn, and lots of cheese without tortillas.
- It’s a quick and easy dinner recipe that is simple to make for those busy weeknights when dinner needs to get on the table quickly.
- It’s versatile and can be customized to your family’s liking, such as adding different vegetables and different types of cheese.
One-Pot Chicken Enchilada Rice Ingredients
This recipe uses simple ingredients you can find in any grocery store. Many of them are probably in your kitchen, as well. You get tons of flavor without anything fancy!
- Boneless, Skinless Chicken Breasts: Chicken breasts are a lean source of protein with a mild flavor that pairs well with the other zesty ingredients.
- Uncooked Rice: Uncooked white rice adds filling body to the recipe. Use white rice for proper cooking time.
- Diced Tomatoes and Enchilada Sauce: These create the base for the zesty sauce used in the casserole.
- Zesty Seasonings: Cajun seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes give the dish a spicy, bold kick.
- Sharp Cheddar Cheese: The bold flavor of sharp cheddar cheese pairs perfectly with the other ingredients in this casserole.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
How to Make Chicken Enchilada Rice
This is an easy, one-pot recipe that requires very little effort, getting you in and out of the kitchen fast.
Step 1: Cook the Chicken and Onions
Add the chicken, onions, seasonings, butter, and oil to a large Dutch oven over medium heat. Cook until the chicken is no longer pink, and the onions are tender.
Step 2: Add Everything But the Cheese
Add the diced tomatoes, enchilada sauce, black beans, corn, green chilies, and uncooked rice.
Step 3: Cook
Stir and cook covered over low heat for 15 to 20 minutes until the rice is tender.
Step 4: Add Cheese
Remove the lid, cover the top with cheese, and replace the lid. Cook until the cheese is melted.
Step 5: Serve
Remove the pot from the heat, top with fresh cilantro and green onions, and enjoy! Optional toppings: sour cream, avocado, Pico de Gallo.
Recipe Tips
- Keep the heat on medium when cooking the onions and chicken to keep the onions from burning.
- Be sure the rice is at a simmer and not a boil while cooking.
- Check the rice at 15 minutes to test for doneness.
Variations
- You can use brown rice for this recipe. Just increase the cooking time by about 15 minutes. Check for doneness and continue cooking for 5 minutes until the rice is tender.
- Make this recipe with cubed pork chops for a different flavor.
- Can use rotisserie chicken for added convenience.
- Make a mild version by omitting the red pepper flakes.
- For an extra kick of heat and flavor, add diced jalapenos.
- Top with other cheese, such as Taco or Mexican blend.
What to Serve with This One Pot Chicken Enchilada Rice Casserole
Serve this casserole with all your favorite Mexican and Tex-Mex dishes for a Taco Tuesday or Mexican-themed feast. Some great options include:
- Tortilla chips and guacamole
- Chips and salsa
- Garlic bread
- Tacos
- Burritos
- Fajitas
- Quesadillas
- Nachos
- Mexican coleslaw
- Churros
Recipe FAQ
This casserole will stay fresh for up to 3 days in the refrigerator.
Yes, you can. It reheats very well, so feel free to save yourself some time and make it the day before you plan to serve it.
This chicken enchilada rice casserole is freezer-friendly and will last for up to 3 months when stored properly.
Yes, you can. A heavy stock pot can be used in place of a Dutch oven in a pinch.
How to Store and Reheat Leftover Chicken Enchilada Rice Casserole
Refrigerate this casserole in an airtight container for up to 3 days. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container. Defrost in the refrigerator overnight.
To reheat the casserole, place a portion on plate and microwave at 30-second to 1-minute intervals until heated through.
Try This One-Pot Chicken Enchilada Rice Recipe Today
This one-pot chicken enchilada rice is a hearty, filling dish that always has everyone coming back for more. You’ll be okay with that because it’s so easy to make! This is the perfect dish for a weeknight meal or any potluck, and once you try it, you’ll be hooked. Give this a try, and I know you’ll find yourself making it again and again.
More Delicious Mexican Recipes You’ll Enjoy
This Mexican Chicken Lasagna is a hearty and delicious, made with layers of seasoned chicken, enchilada sauce, spicy cheese, black olives, and flour tortillas. A flavorful twist on the classic lasagna.
Chicken Enchilada Rice (One-Pot Recipe)
Ingredients
- 2 boneless skinless chicken breast, cut into small pieces
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup uncooked rice
- 14.5 ounce diced tomatoes
- 29 ounce green enchilada sauce
- 15 ounce black beans, drained and rinsed
- 11 ounce whole kernel corn. drained
- 4 ounce green chiles
- 1 ½ cups sharp cheddar cheese shredded
- ⅓ cup chopped cilantro
- ¼ cup green onions, sliced
Instructions
- In a large Dutch oven, over medium heat, add in butter and oil.
- Once butter is melted, add chicken and onion. Sprinkle with seasonings, stir, and cook until chicken is no longer pink and onions are tender.
- Pour in diced tomatoes, enchilada sauce, black beans, corn, green chiles, and uncooked rice.
- Stir to combine, lower heat, cover with lid, and let cook for 15-20 minutes or until rice is tender.
- Cover with shredded cheese, replace lid, and let cook until cheese is melted.
- Remove from heat, and top with cilantro and green onions before serving, if desired.
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