One-Pot Chicken Enchilada Rice: A Flavor-Packed Meal

When life gets busy, nothing feels better than preparing a meal that’s flavorful, hearty, and quick to make. That’s where One-Pot Chicken Enchilada Rice comes in—a dish that combines the bold, zesty flavors of Mexican cuisine with the convenience of a single pot. Packed with tender chicken, fluffy rice, tangy enchilada sauce, and melted cheese, this recipe transforms everyday ingredients into a crowd-pleasing dinner the whole family will love.

The beauty of this dish? Everything cooks together in one pot, which means fewer dishes to wash and more time to enjoy your evening. If you’ve been searching for a weeknight dinner idea that’s both comforting and easy, this recipe will become a staple in your kitchen.

Ingredients for One-Pot Chicken Enchilada Rice

Here’s everything you’ll need to bring this delicious recipe to life:

• 2 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts or thighs (diced into bite-sized pieces)

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 garlic cloves, minced

• 1 cup long-grain white rice (uncooked)

• 2 cups chicken broth (low sodium preferred)

• 1 1/2 cups enchilada sauce (red or green, depending on preference)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup frozen corn (or fresh, if available)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

• 1 1/2 cups shredded cheddar or Mexican blend cheese

• Fresh cilantro, chopped (for garnish)

• Sliced jalapeños (optional, for heat)

• Sour cream (optional, for serving)

Kitchen Tools Needed

You won’t need much for this dish—just simple tools you already have:

• Large, deep skillet or Dutch oven (with lid)

• Wooden spoon or spatula for stirring

• Sharp knife and cutting board

• Measuring cups and spoons

• Cheese grater (if shredding your own cheese)

Step-by-Step Instructions

Step 1: Sauté the Chicken

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook until browned on all sides, about 5–7 minutes. Remove the chicken from the pot and set aside.

Step 2: Cook the Vegetables

In the same pot, add onion, bell peppers, and garlic. Sauté for 3–4 minutes until softened and fragrant.

Step 3: Add the Rice and Spices

Stir in the uncooked rice, cumin, chili powder, and smoked paprika. Toast the rice with the spices for 1–2 minutes—this helps deepen the flavor.

Step 4: Add Liquids and Simmer

Pour in the chicken broth and enchilada sauce. Stir well to combine. Bring the mixture to a gentle boil.

Step 5: Add Chicken, Beans, and Corn

Return the browned chicken to the pot along with black beans and corn. Stir everything together. Reduce heat to low, cover, and let simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 6: Add Cheese and Garnish

Sprinkle shredded cheese on top, cover again, and let sit for 3–5 minutes until melted. Garnish with cilantro, jalapeños, or a dollop of sour cream if desired.

Helpful Tips for Perfect One-Pot Chicken Enchilada Rice

1. Choose the Right Rice – Long-grain white rice works best. Short-grain rice may become too sticky, and brown rice requires longer cooking (adjust liquid and time accordingly).

2. Make it Spicy – Add diced jalapeños, extra chili powder, or hot enchilada sauce if you like more heat.

3. Use Leftover Chicken – Shredded rotisserie chicken can replace raw chicken to save time. Simply skip the browning step and add it when simmering.

4. Cheese Variations – Try Monterey Jack, Pepper Jack, or Oaxaca cheese for a creamier melt.

5. Vegetarian Version – Omit the chicken and double the beans for a hearty meat-free option.

6. Meal Prep Friendly – This dish stores well in the fridge for up to 4 days and can be frozen for up to 2 months.

Serving Suggestions

• Pair with warm flour tortillas for scooping.

• Add a side of fresh guacamole or salsa for extra flavor.

• Serve with a simple green salad to balance the richness.

• Offer toppings like diced avocado, sour cream, or pickled onions for a DIY dinner bar.

Nutritional Value (per serving, approx. 1 1/2 cups)

• Calories: 420

• Protein: 28 g

• Carbohydrates: 45 g

• Fat: 14 g

• Fiber: 6 g

• Sugars: 6 g

• Sodium: 780 mg

Nutritional values will vary depending on cheese, enchilada sauce, and portion sizes.

Why You’ll Love One-Pot Chicken Enchilada Rice

This recipe is:

• Quick & Easy – Ready in about 35 minutes, perfect for weeknights.

• Minimal Cleanup – One pot = fewer dishes.

• Family-Friendly – Mild enough for kids, but easy to spice up for adults.

• Budget-Friendly – Uses pantry staples and affordable ingredients.

• Versatile – Easily adapted for vegetarian, spicy, or cheesy preferences.

Variations to Try

1. Green Enchilada Rice – Swap red enchilada sauce for green sauce for a tangy, slightly spicier twist.

2. Cheesy Bake Version – Transfer cooked rice mixture into a casserole dish, top with extra cheese, and broil for 5 minutes until golden and bubbly.

3. Tex-Mex Style – Add diced tomatoes, pinto beans, and jalapeños for more Tex-Mex flavors.

4. Low-Carb Alternative – Substitute rice with cauliflower rice, adjusting cook time to prevent sogginess.

5. Breakfast Leftovers – Reheat and top with a fried egg for a bold morning meal.

Frequently Asked Questions (FAQ)

Q: Can I use brown rice instead of white rice?
A: Yes, but increase the broth to 2 ½ cups and simmer for about 40–45 minutes.

Q: Can I make this in an Instant Pot?
A: Absolutely! Sauté chicken and veggies using the sauté setting, then add remaining ingredients. Cook on high pressure for 8 minutes, followed by a quick release.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of broth to prevent drying.

Q: Can I make this dairy-free?
A: Yes—simply skip the cheese or use a dairy-free cheese alternative.

Conclusion

If you’re craving a quick, filling, and flavorful dinner, One-Pot Chicken Enchilada Rice is the perfect solution. Packed with protein, vibrant veggies, bold enchilada flavors, and creamy melted cheese, this dish checks every box: convenience, taste, and satisfaction.

It’s the kind of recipe you’ll make once and then keep coming back to, whether for weeknight dinners, meal prep, or family gatherings. The best part? With everything made in one pot, cleanup is a breeze.

So next time you’re looking for a comforting meal with minimal effort, grab your skillet and whip up this delicious One-Pot Chicken Enchilada Rice. Your taste buds (and your sink full of dishes) will thank you!