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One Pot Chicken Enchilada Rice Casserole

A comforting and flavorful casserole packed with chicken, rice, and topped with gooey cheese, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Feel free to use rotisserie chicken for a shortcut!
  • 1 cup uncooked long-grain white rice The base of your dish, soaking up all the delicious flavors.
  • 1 can (15 oz) black beans, drained and rinsed Adds protein and fiber.
  • 1 can (10 oz) enchilada sauce A must for that classical enchilada flavor.
  • 1 cup frozen corn Sweet corn provides a wonderful texture complement.
  • 1 cup vegetable broth Keeps the rice moist, though chicken broth adds even more flavor.
  • 1 piece bell pepper, diced (red or green) For color and crunch.
  • 1 piece onion, diced Brings a savory sweetness to the dish.
  • 2 cups shredded cheese (cheddar or Mexican blend) For that gooey topping that everyone loves.
Spices and Seasoning
  • 1 teaspoon cumin Adds warmth and depth.
  • 1 teaspoon chili powder A hint of spice that transforms the dish.
  • to taste salt and pepper Essential for balancing all the flavors.
  • to garnish Fresh cilantro Adds a pop of freshness!

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onion turns translucent (about 3-5 minutes).
  2. Cut the chicken into bite-sized pieces. Sprinkle with cumin, chili powder, salt, and pepper. Add the chicken to the pot and cook until it's no longer pink, about 5-7 minutes.
  3. Stir in the uncooked rice, black beans, corn, enchilada sauce, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, until the rice is tender and has absorbed the flavors.
  4. Once the rice is cooked, sprinkle the shredded cheese on top. Cover again until the cheese is melted and bubbly, usually 3-5 minutes.
  5. Remove the pot from heat. Sprinkle fresh cilantro on top before serving. Grab a spoon and dig in!

Notes

Store any uneaten casserole in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions. Reheat in the microwave or oven, adding a splash of broth to maintain moisture.