One-Pot Chicken Enchilada Rice Casserole Recipe: Zesty Dinner Joy

Crafting a mouthwatering one pot chicken enchilada rice casserole promises a delightful culinary adventure that combines comfort and convenience.

Hearty ingredients merge seamlessly in this single-pan marvel, creating layers of rich, zesty flavors.

Cheese melts into golden perfection while tender chicken mingles with perfectly cooked rice.

Spices dance across each bite, delivering a southwestern charm that feels both familiar and exciting.

Mexican-inspired seasonings bring depth and warmth to this easy weeknight meal.

Busy home cooks appreciate how quickly this dish comes together with minimal cleanup.

Dive into a recipe that guarantees smiles around the dinner table and satisfies hungry appetites with every delicious forkful.

FAQs

• Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you’ll need to adjust the cooking liquid and time. Brown rice requires more liquid and a longer cooking time, typically 45-50 minutes instead of 20-25 minutes.

• Is this recipe gluten-free?

The recipe is naturally gluten-free if you use gluten-free enchilada sauce. Always check your sauce label to confirm, as some brands may contain gluten.

• Can I make this dish vegetarian?

Absolutely! Replace chicken with extra beans, tofu, or plant-based chicken alternatives. Keep the seasonings the same for great flavor.

• How spicy is this recipe?

The recipe has mild spice from chili powder and cumin. If you want more heat, add additional chili powder, red pepper flakes, or use a spicier enchilada sauce.

Chicken Enchilada Casserole Full of Flavor

• Simplify your cooking with this effortless casserole that combines all ingredients in a single pot, minimizing cleanup and saving precious kitchen time.
• Bursting with zesty spices like chili powder, cumin, and garlic, this dish delivers a mouthwatering southwestern twist that satisfies deep cravings.
• Perfect for busy weeknights, this protein-rich meal appeals to both kids and adults, offering a balanced blend of chicken, beans, rice, and cheese that everyone will love.
• Easily swap ingredients or adjust spice levels to match your family's taste preferences, making it a flexible recipe for various dietary needs.

Ingredients for Cheesy Chicken Rice Casserole

• Chicken: Tender cubed meat that provides the primary protein for the casserole.

• White Rice: The base grain that absorbs flavors and creates a hearty texture.
• Black Beans: Adds protein, fiber, and a creamy texture to the dish.

• Enchilada Sauce: Provides a rich, spicy Mexican-inspired flavor profile.
• Chicken Broth: Helps cook the rice and adds depth to the overall taste.
• Corn: Brings sweetness and additional texture to the casserole.

• Salt, Pepper: Enhance the overall flavor of the dish.
• Chili Powder, Cumin, Garlic Powder: Create a warm, complex spice mixture that adds authentic Mexican-style seasoning.

• Cheese: Melts to create a creamy, gooey layer on top of the casserole.
• Fresh Cilantro: Adds a bright, fresh garnish with a classic Mexican herb flavor.

How to Assemble and Bake This Casserole

Step 1: Sizzle and Season Chicken

Heat a large skillet over medium flame.

• Chili powder
• Cumin
• Garlic powder
• Salt
• Black pepper

Cook the chicken, stirring occasionally, until golden brown and fully cooked through.

Step 2: Build Flavor Foundation

• Uncooked rice
• Black beans
• Corn kernels
• Enchilada sauce
• Chicken broth

Stir everything together, ensuring ingredients are well combined and coated.

Step 3: Slow Cook and Absorb

Bring the mixture to a rolling boil, then immediately reduce heat to low.

Cover the skillet with a tight-fitting lid.

Allow the casserole to gently simmer for 20-25 minutes.

The rice should become tender and most liquid will be absorbed.

Step 4: Melt Cheesy Topping

Remove skillet from heat.

Sprinkle a generous layer of shredded cheese across the top.

Cover again for 2-3 minutes, letting the cheese melt into a gooey blanket.

Step 5: Garnish and Serve

Scatter fresh chopped cilantro over the casserole.

Scoop onto plates and enjoy the warm, comforting meal straight from the skillet.

Tips for Creamy and Cheesy Layering

• Dial up or tone down chili powder and cumin to match your heat preference, ensuring a personalized flavor profile.
• Use long-grain white rice for fluffier results, or swap with brown rice for added nutrition and a nuttier taste.
• Replace chicken with ground turkey, shredded beef, or plant-based alternatives for diverse meal options.
• If rice seems dry during cooking, add small amounts of chicken broth to maintain moisture and prevent burning.
• Prepare casserole ahead of time and refrigerate, then bake when ready to serve for a convenient weeknight dinner.

Keeping Your Enchilada Casserole Tasty

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator. Seal tightly to prevent drying out and absorbing other food odors.
• Transfer cooled casserole to freezer-safe containers or heavy-duty freezer bags. Stays good for up to 3 months. Label with date and contents for easy tracking.
• Place individual portions in a microwave-safe dish. Sprinkle a few tablespoons of water or extra chicken broth to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through.
• Preheat oven to 350°F. Place casserole in a baking dish, add a splash of broth to maintain moisture. Cover with foil and warm for 15-20 minutes until heated completely through.

What to Serve with Chicken Enchilada Casserole

• Pair Zesty Margaritas: Complement the spicy, rich flavors of the chicken enchilada rice casserole with a classic margarita made with fresh lime juice and tequila, cutting through the dish's hearty profile.
• Serve Mexican Cerveza: Choose a crisp, light Mexican beer like Corona or Modelo Especial to refresh the palate and balance the casserole's robust southwestern spices.
• Drizzle Cooling Crema: Top the casserole with a homemade Mexican crema or sour cream to add a tangy, smooth element that softens the dish's bold chili and cumin notes.
• Sprinkle Fresh Herbs: Garnish with chopped cilantro and green onions to introduce a bright, herbaceous layer that lifts the entire casserole's depth and complexity.

Swaps and Mix-Ins for Enchilada Casserole

• Vegetarian Swap: Replace chicken with firm tofu or black beans, keeping the same seasoning for a protein-packed vegetarian version.
• Gluten-Free Option: Use certified gluten-free rice and ensure enchilada sauce is gluten-free for those with wheat sensitivities.
• Low-Carb Alternative: Substitute rice with cauliflower rice and reduce corn to lower the carbohydrate content while maintaining the classic enchilada flavor profile.
• Spicy Kick Version: Add diced jalapeños or increase chili powder for those who enjoy extra heat, creating a more intense flavor experience.

One Pot Chicken Enchilada Rice Casserole Recipe

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4.6 from 12 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Mexican-inspired one pot chicken enchilada rice casserole delivers comfort and zest in every hearty bite. Melted cheese, tender chicken, and bold spices merge into a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) chicken breast (cubed)

Grains and Legumes:

• 1 cup (240 milliliters) long-grain rice (uncooked)
• 1 can (15 ounces or 425 grams) black beans (drained and rinsed)

Vegetables and Flavor Enhancers:

• 1 can (15 ounces or 425 grams) corn (drained)
• 1 can (10 ounces or 283 grams) enchilada sauce
• 2 cups (480 milliliters) chicken broth
• 1 cup (240 milliliters) shredded cheese (Mexican blend or cheddar)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)

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Instructions

1. Heat a large skillet over medium flame and sear chicken pieces until golden brown, seasoning with chili powder, cumin, salt, and garlic powder for robust flavor.
2. Pour rice, black beans, corn, enchilada sauce, and chicken broth into the skillet, stirring thoroughly to ensure even distribution of ingredients.
3. Increase heat to high and bring mixture to a rolling boil, then immediately reduce temperature to low, covering the skillet with a tight-fitting lid.
4. Allow casserole to simmer quietly for 22-27 minutes, occasionally checking liquid absorption and rice tenderness without disturbing the cooking process.
5. Once rice reaches perfect consistency, turn off heat and generously sprinkle shredded cheese across the surface, letting residual warmth melt cheese into a creamy layer.
6. Let casserole rest for 3-5 minutes to allow cheese to fully melt and flavors to meld together.
7. Garnish with freshly chopped cilantro, creating a vibrant green contrast against the rich, cheesy surface before serving hot directly from the skillet.

Notes

• Swap chicken for tofu or plant-based protein to create a vegetarian version that’s equally delicious and protein-packed.
• If using brown rice, increase liquid and cooking time by about 10-15 minutes to ensure perfect texture and tenderness.
• Save time by using rotisserie chicken or pre-cooked shredded chicken, which adds extra flavor and reduces overall cooking time.
• Consider adding diced bell peppers or jalapeños for extra crunch and heat, customizing the spice level to your preference.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 405
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 75 mg