One Pot Chicken Enchilada Rice Casserole
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!
Servings: 8
Calories: 421kcal
Ingredients
- 1 TBS olive oil (divided)
- 2 large chicken breasts (cut into thin horizontal steaks or 2 cups cooked chicken, shredded)
- 1 cup diced yellow onion (1/2 large onion)
- 1 cup diced bell pepper (1 bell pepper)
- 1 TBS minced garlic
- 2 10oz cans enchilada sauce (I used a mix of mild red and green enchilada sauce)
- 3 cups chicken broth (or water)
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 15 oz can corn (drained)
- 1 1/2 cups white rice
- 1 1/2 - 2 cups grated 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
Nutrition
Calories: 421kcal | Carbohydrates: 79g | Protein: 15g | Fat: 3g | Cholesterol: 36mg | Sodium: 826mg | Potassium: 387mg | Fiber: 1g | Sugar: 45g | Vitamin A: 600IU | Vitamin C: 32.4mg | Calcium: 26mg | Iron: 0.8mg