Searching for a fast, flavorful, comforting dinner? This One Pot Chicken Enchilada Rice Casserole is the perfect combination of easy at-home cooking with one of my favorite classic Mexican dishes. For a quick weeknight dinner that’s even faster if you do a little meal prep ahead, this casserole is loaded with cheesy, spicy, smoky chili flavor — cooked to bubbly perfection.

A family favorite casserole that is made with homemade (low sodium) enchilada sauce instead of that nasty canned stuff, this is comfort food that’s guilts free, loaded with flavors and easy to customize to your liking.

What You’ll Love About This One Pot Chicken Enchilada Rice Casserole

A meal in one with protein, carbs and veg!

Quick and simple using an easy ingredients from the cupboards

Everything goes and makes your mouth feel so good with cheesy, spicy, savory flavors with every bite Form…AJORABLE!

Ideal for feeding a group or meal prepping

Toppings are adjustable for your own personal favorites

Ingredients

2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into small pieces

1 small onion, diced

3 cloves garlic, minced

1 cup white long-grain rice, rinsed

1 can (10 oz) red vsauce) squador textmate uscaffolding rentald vsauce)caffoldiing us facilwww.

1 (14.5 oz.) can diced tomatoes, drained

1 cup chicken broth

1 cup shredded cheddar cheese

1 cup Monterrey Jack cheese, shredded

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Toppings (optional): sliced jalapeños, sour cream, avocado slices

Instructions

Sauté the chicken and aromatics:

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add in diced chicken and brown for 5-6 minutes. Remove chicken and set aside.

In same skillet, add onion and garlic; sauté until soft and translucent, about 3 minutes.

Add rice and spices:

Add rinsed rice, chili powder, cumin, smoked paprika, salt and pepper. Cook for 1–2 minutes until the rice is lightly toasted.

Combine liquids and chicken:

Add in enchilada sauce, diced tomatoes and chicken broth. Stir well to combine. Return chicken to pan and toss to coat.

Simmer and bake:

Drain and transfer the mixture to the saucepan and cook until simmering. Either cover the skillet, or transfer to a casserole dish and bake in a preheated 375°F (190°C) oven for 25–30 minutes or until the rice is soft and the liquid has been absorbed.

Add cheese and finish baking:

Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Return to the oven, uncovered, and continue to bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Serve:

Top with a sprinkle of chopped cilantro, and any other toppings you prefer (sliced jalapeños, sour cream, avocado slices, etc.). Serve hot.

Tips for Best Results

If you want to make cleanup even easier, you can bake this in an oven-safe skillet.

Rinsing the rice will keep it from sticking.

For spicier heat, add more chili powder or jalapeños.

Leftovers warm up nicely and taste even better the next day.

If you’re not a fan of dry meat, feel free to swap thighs for chicken breast instead.

Storage and Reheating

Chill: Keep leftovers in an airtight container for up to 3 days.

Freeze: Freeze individual portions of up to 2 months. They can be reheated straight from the freezer (place frozen quiches on a baking sheet in a 300-degree oven for 20 minutes) or thawed overnight in the fridge before being nuked.

Reheat: Warm in a low oven or microwave until heated through.

FAQs

One Pot Chicken Enchilada Rice Casserole

This hearty One Pot Chicken Enchilada Rice Casserole combines seasoned chicken, rice, enchilada sauce, and melted cheese into a comforting, easy-to-make casserole perfect for busy nights or meal prep.

Prep : 10 Total : 25 minutes

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Ingredients

  

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, diced
• 1 small onion diced
• 3 cloves garlic minced
• 1 cup long-grain white rice rinsed
• 1 can 10 oz red enchilada sauce
• 1 can 14.5 oz diced tomatoes, drained
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro chopped (for garnish)
• Optional: sliced jalapeños sour cream, avocado slices

Instructions

 

• Brown chicken in olive oil, remove.
• Sauté onion and garlic till soft.
• Add rice and spices, toast 1–2 min.
• Stir in enchilada sauce, tomatoes, broth, and chicken.
• Simmer and bake covered 25–30 min.
• Top with cheese; bake uncovered 5–7 min.
• Garnish and serve.

Notes

• For extra flavor, add a splash of lime juice before serving.
• Customize with black beans or corn for variety.
• Great for leftovers and meal prep.