One Pot Chicken Enchilada Rice Casserole is a perfect weeknight dinner idea, its packed full of flavor with shredded chicken, enchilada sauce and cheesy goodness, made in only 45 minutes!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American, Mexican
Keyword: One Pot Chicken Enchilada Rice Casserole
Servings: 8
Calories: 421kcal
Ingredients
1TBSolive oil(divided)
2largechicken breasts(cut into thin horizontal steaks or 2 cups cooked chicken, shredded)
1cupdiced yellow onion(1/2 large onion)
1cupdiced bell pepper(1 bell pepper)
1TBSminced garlic
210ozcans enchilada sauce(I used a mix of mild red and green enchilada sauce)
3cupschicken broth(or water)
1tspsalt(to taste)
1/2tsppepper(to taste)
15ozcan corn(drained)
1 1/2cupswhite rice
1 1/2 - 2cupsgrated cheddar cheese
Optional Toppings:
chopped cilantro
diced tomatoes
green onion
sour cream
Instructions
Heat 1/2 TBS olive oil in a large skillet over medium high heat.
Add chicken breast pieces and cook for about 2 minutes on each side, until cooked through, set aside. **
Add remaining oil and onion and garlic. Cook for 2 minutes until they start to soften.
Add in bell pepper and cook another 2 minutes.
Add enchilada sauce, chicken broth and salt and pepper. Bring to a simmer.
Add in white rice and stir, cover with a lid and turn the heat down to medium low.
Cook until rice is cooked through and most of the liquid is absorbed, about 20 minutes.
Chop chicken into pieces.
When rice is done cooking, stir chicken, corn, and 1/2 cup cheese into the rice.
Sprinkle the remaining cheese over the top to cover completely.
Place in the oven on broil until the cheese is melted and golden.
Serve with desired toppings.
Notes
**If you are using precooked chicken you can skip steps 1 and 2