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One Pot Chicken Enchilada Rice Casserole

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.