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One Pot Chicken Enchilada Rice Casserole

A flavorful and easy one-pot dish combining chicken, rice, and spicy enchilada flavors, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 550 kcal

Ingredients
  

Protein

  • 1 tbsp olive oil
  • 400 g chicken breast sliced horizontally into thin steaks
  • 1 small onion diced
  • 3 cloves garlic crushed
  • 1 red bell pepper red bell pepper diced
  • 680 g tomato passata or crushed canned tomatoes
  • 3 cups chicken broth or water
  • 1.5 cups frozen corn
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 1.5 tsp coriander
  • 2 tsp onion powder
  • 1 tbsp brown sugar
  • to taste salt and pepper Salt and pepper
  • 1.5 cups white rice uncooked
  • 1-1.5 cups grated cheese about 125-150g

Optional

  • to taste Chopped cilantro/coriander for garnish

Instructions
 

  • Heat oil in a large skillet, cook chicken until done, then remove.
  • Sauté onion and garlic until soft, then add bell peppers and cook briefly.
  • Add remaining ingredients except rice and cheese, simmer, then stir in rice. Cover and cook until rice is tender, about 15-18 minutes.
  • Shred or chop chicken, stir into rice, sprinkle with cheese, then broil until bubbly. Garnish with cilantro if desired.

Notes

Adjust spice levels and cheese amount to taste. For a milder dish, reduce cayenne pepper.
Keyword chicken, enchilada, Rice