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.
Ingredients
Scale
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)
Instructions
- 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.
- Pour rice, black beans, corn, enchilada sauce, and chicken broth into the skillet, stirring thoroughly to ensure even distribution of ingredients.
- 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.
- Allow casserole to simmer quietly for 22-27 minutes, occasionally checking liquid absorption and rice tenderness without disturbing the cooking process.
- 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.
- Let casserole rest for 3-5 minutes to allow cheese to fully melt and flavors to meld together.
- 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