Description
This One Pot Chicken Enchilada Rice Casserole combines all the flavors of enchiladas in a hearty, easy-to-make meal with tender chicken, rice, and melted cheese.
Ingredients
Scale
- 1 pound chicken breast (cubed)
- 1 cup long-grain rice (uncooked)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
- 1 cup 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
- Sauté Chicken: In a large pot or skillet, cook the cubed chicken over medium heat with salt, pepper, chili powder, cumin, and garlic powder until browned.
- Add Ingredients: Add the rice, black beans, corn, enchilada sauce, and chicken broth to the pot. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Add Cheese: Remove from heat and sprinkle cheese over the top. Cover again until cheese is melted.
- Serve: Garnish with fresh cilantro before serving.
Notes
- For extra flavor, top with sour cream, avocado slices, or green onions.
- Adjust spices to your taste for added heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 25g