Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Servings: 5
Enjoy all your favorite chicken enchilada flavors in a rice casserole form. This one-pot Chicken Enchilada, Rice Casserole will change your life! This dish is perfect for serving a big family.
Ingredients
3 cloves garlic, crushed
1 tablespoon olive oil
400 grams (13 ounces) chicken breast, about 1/3-inch/1cm thick, sliced horizontally into thin steaks
1 red bell pepper/capsicum, diced
680 grams (24 ounces) tomato passata or crushed canned tomatoes
1 small onion, diced
3 c. chicken broth or water (750ml)
1/2 teaspoon cayenne pepper (spicy – adjust to taste)
1 1/2 teaspoon coriander
1 1/2 c. frozen corn (250 grams)
2 teaspoons onion powder
1 tablespoon dried oregano
2 teaspoons cumin
1 tablespoon brown sugar
1 1/2 c. (270 grams) white rice (short, medium, or long grain, uncooked
Chopped cilantro/coriander optional (for serving)
1 – 1 1/2 c. grated cheese (about 125 – 150 grams)
Salt and pepper
How to make One Pot Chicken Enchilada Rice Casserole
Step 1: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken and sear for about 2 minutes per side until cooked. Onto a plate, transfer the chicken.
Step 2: If the skillet is looking dry, add extra oil. Then, add the onion and garlic. Saute for about 1 1/2 minutes until tender. Next, add the bell peppers and continue to cook for another 2 minutes. Add the rest of the ingredients except the rice and cheese. Bring everything to a simmer before adding the rice.
Step 3: Stir well and put the lid on. Adjust the heat to medium-low and cook for about 15 to 18 minutes until the rice is cooked and most of the liquid is absorbed. Make sure not to stir as it cooks.
Step 4: In the meantime, shred or roughly chop the chicken.
Step 5: Quickly stir in the chicken once the rice is cooked, then sprinkle the cheese on top. Broil or grill until golden and bubbly.
Step 6: Serve the Chicken Enchilada, Rice Casserole right away garnished with some fresh cilantro or coriander. Enjoy!
Notes:
So the chicken cooks faster on the stove, slice them into thin steaks. Or pound them thinner using a rolling pin or meat mallet.
If tomato passata is not available, use pureed canned tomatoes or crushed canned tomatoes instead.
If needed, add extra water when cooking the rice. You want a little liquid left in the rice once it finishes cooking.
This recipe is not suited for brown rice, risotto, Calasparra (paella) rice, or wild rice. Only use short, medium, or long-grain (normal) white rice. Basmati and Jasmin can also be used.
In this recipe, you can use 24 ounces/680 grams of store-bought Enchilada Sauce.
This dish is freezer-friendly. Thaw and reheat before serving. Or keep it in the fridge and reheat it in the microwave.
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