This One Pot Chicken Enchilada Rice delivers all the cozy comfort of classic enchiladas without the fuss. Tender chicken, fluffy rice, and melty cheese cook together in a single pot for maximum flavor and minimal cleanup. It’s a complete, satisfying meal that’s perfect for busy weeknights.
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Why You’ll Love This One Pot Chicken Enchilada Rice
- One-pot wonder: Everything cooks together for incredible flavor and easy cleanup.
- Versatile & forgiving: Easily adapt ingredients based on what you have available.
- Perfect texture: Tender shredded chicken, fluffy rice, and melted cheese in every bite.
- Great leftovers: Flavors meld beautifully for easy lunches all week.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice, rinsed
- 2 cups red enchilada sauce
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 cup corn kernels (frozen or canned, drained)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded Monterey Jack or cheddar cheese
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
Tools: A large, oven-safe pot or Dutch oven with a tight-fitting lid.
Notes: The quality of your enchilada sauce really makes a difference here—it’s the backbone of the flavor. Using a good, flavorful broth and taking a moment to rinse your rice will give you the best, fluffiest results.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your rice, please! This simple step washes off excess surface starch, which prevents the final dish from becoming gummy or sticky. You’ll get beautifully separate, fluffy grains every time.
- Why chicken thighs? I strongly recommend thighs for this recipe. They stay incredibly moist and tender through the simmering process and are much more forgiving than chicken breast, which can easily dry out.
- Choosing your enchilada sauce. This is your flavor base, so taste a spoonful from the jar or can first. If you like a bit of heat, go for a hot sauce; for a milder family-friendly version, stick with mild. It really dictates the personality of the dish.
- Don’t skip the pre-cook on the aromatics. Sautéing the onion and pepper until they’re soft is crucial. It builds a flavor foundation that you just can’t get if you add them in raw with the liquid.
How to Make One Pot Chicken Enchilada Rice
Step 1: Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe pot or Dutch oven over medium-high heat. Pat the chicken thighs dry and season them generously with salt and pepper. Carefully place them in the hot pot and sear for about 4-5 minutes per side, until they develop a beautiful golden-brown crust. You’re not cooking them through yet—just building flavor and color. Remove the chicken to a plate and set aside.
Step 2: In the same pot, you’ll now have all those delicious chicken drippings. Add the diced onion and bell pepper. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to fill your kitchen. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to let it burn.
Step 3: Stir in the rinsed rice, cumin, chili powder, and oregano. Cook for one minute, stirring constantly to coat every grain of rice in the oil and spices. This toasting step is a little pro move that gives the rice a nutty depth and helps it stay distinct during cooking. It should smell incredible.
Step 4: Pour in the enchilada sauce and chicken broth, and give everything a good scrape to lift any browned bits from the bottom of the pot—that’s pure flavor! Bring the liquid to a lively simmer. Once it’s bubbling, nestle the seared chicken thighs back into the pot, along with any accumulated juices.
Step 5: Cover the pot with its tight-fitting lid and carefully transfer it to the preheated oven. Let it bake for 20-25 minutes. The rice will absorb most of the liquid and become tender. You can check by pulling out the pot and carefully fluffing a bit of rice from the side with a fork.
Step 6: Using tongs or two forks, remove the chicken thighs to a clean plate. They should be fully cooked and incredibly tender. Use two forks to shred the chicken into bite-sized pieces.
Step 7: Stir the shredded chicken back into the pot of rice. Now, fold in the corn and black beans. The residual heat is enough to warm them through perfectly. At this stage, give the mixture a taste and adjust the seasoning with more salt or pepper if it needs it.
Step 8: Sprinkle the shredded cheese evenly over the entire surface of the rice mixture. Place the pot back into the oven, uncovered, for about 5-7 minutes, or until the cheese is completely melted, bubbly, and maybe even a little spotty with golden brown. Let it rest for 5 minutes after pulling it out—this allows the rice to set up nicely. Finally, scatter the fresh cilantro over the top before serving.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat with a splash of broth or water to restore saucy consistency.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, acidic crunch of lettuce with a lime vinaigrette provides a perfect counterbalance to the rich, cheesy rice.
- Warm, soft flour tortillas or tortilla chips — For scooping up every last bit of the saucy rice or making impromptu soft tacos right at the table.
- Cooling dollops of sour cream or Greek yogurt — A spoonful on top adds a lovely creamy tang that cools down the spices beautifully.
Drinks
- A classic margarita (or a mocktail version) — The bright, citrusy notes cut through the richness of the dish and cleanse the palate between bites.
- An ice-cold Mexican lager — The light, crisp beer is a no-fuss pairing that complements the spices without overpowering them.
- Sparkling water with a squeeze of lime — The bubbles and acidity are incredibly refreshing and help reset your taste buds.
Something Sweet
- Churros with a chocolate dipping sauce — You can’t go wrong with the classic cinnamon-sugar crunch after a Mexican-inspired feast.
- Mango sorbet or paletas — The sweet, fruity, and icy finish is light and refreshing, a perfect way to end the meal.
- Flan — The rich, creamy caramel custard is a decadent and traditional finale that feels truly special.
Top Mistakes to Avoid
- Mistake: Not rinsing the rice. I’ve messed this up before too, and it results in a sticky, clumpy final dish instead of the fluffy, distinct grains you’re aiming for. A quick rinse makes all the difference.
- Mistake: Using the wrong size pot. If your pot is too small, the liquid might bubble over and the rice won’t cook evenly. A 5 to 6-quart Dutch oven or heavy-bottomed pot is ideal.
- Mistake: Peeking during the oven time. I know it’s tempting, but keeping the lid on traps the steam that cooks the rice. Lifting the lid lets that precious steam escape and can lead to undercooked rice.
- Mistake: Skipping the sear on the chicken. Searing isn’t just for looks; it creates a fond on the bottom of the pot and adds a deep, savory flavor to the entire dish that you’ll really miss if you skip it.
Expert Tips
- Tip: Let it rest before serving. After you pull the pot from the oven, give it a solid 5-10 minutes to sit (with the lid on for the first part). This allows the rice to fully absorb any remaining liquid and firm up, so it doesn’t turn to mush when you serve it.
- Tip: Amp up the veggies. Feel free to stir in a handful of fresh spinach or chopped zucchini along with the corn and beans. They’ll wilt perfectly in the residual heat and add color and nutrients.
- Tip: Create a cheesy crust. For an extra-indulgent treat, after you’ve added the cheese, switch your oven to broil for the last 1-2 minutes. Watch it closely! You’ll get a fantastically bubbly, slightly browned cheesy crust on top.
- Tip: Make it ahead for easy meals. This dish reheats wonderfully. Store it in an airtight container in the fridge for up to 4 days. Add a tiny splash of broth or water when reheating to bring back the perfect saucy consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, you can. Chicken breast will work, but keep a close eye on the timing as it cooks faster and can dry out more easily than thighs. I’d recommend checking for doneness a few minutes earlier. The trade-off is leaner meat, but you sacrifice a bit of that fall-apart tenderness that thighs provide so effortlessly.
My rice is still hard after the cooking time. What happened?
This usually means there wasn’t quite enough liquid, the heat was too low, or the lid wasn’t on tightly enough. Don’t worry! Simply add another 1/4 to 1/2 cup of warm broth or water, stir gently, cover, and return it to the oven for another 5-10 minutes. It should absorb the extra liquid and soften up perfectly.
Can I make this recipe on the stovetop instead of in the oven?
Yes, you can! After bringing everything to a simmer in Step 4, reduce the heat to low, cover the pot tightly, and let it cook on the stovetop for about 18-20 minutes. Avoid peeking! Then proceed with shredding the chicken and adding the cheese, placing the lid back on for a few minutes off the heat to melt the cheese.
Is it possible to make this dish vegetarian?
For sure! It’s an easy and delicious swap. Just omit the chicken and use vegetable broth instead of chicken broth. You might want to add an extra can of beans or even some cubed sweet potato at the beginning with the onions and peppers to make it more substantial.
How can I tell when the chicken is fully cooked?
The safest way is to use an instant-read thermometer inserted into the thickest part of a thigh; it should read 165°F (74°C). If you don’t have a thermometer, the chicken should no longer be pink in the center, and the juices should run clear when you pierce it with a fork.
One Pot Chicken Enchilada Rice
Make this easy One Pot Chicken Enchilada Rice for a flavorful, cheesy weeknight dinner with minimal cleanup. Get the simple recipe and enjoy tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 lb boneless, skinless chicken thighs
-
1 medium yellow onion (diced)
-
1 bell pepper (any color, diced)
-
3 cloves garlic (minced)
-
1 ½ cups long-grain white rice (rinsed)
-
2 cups red enchilada sauce
-
1 ½ cups chicken broth
-
1 tsp ground cumin
-
1 tsp chili powder
-
½ tsp dried oregano
-
1 cup corn kernels (frozen or canned, drained)
-
1 can black beans (15 oz, rinsed and drained)
-
2 cups shredded Monterey Jack or cheddar cheese
-
¼ cup fresh cilantro (chopped)
-
Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe pot or Dutch oven over medium-high heat. Pat the chicken thighs dry and season them generously with salt and pepper. Carefully place them in the hot pot and sear for about 4-5 minutes per side, until they develop a beautiful golden-brown crust. You’re not cooking them through yet—just building flavor and color. Remove the chicken to a plate and set aside.01
-
In the same pot, you’ll now have all those delicious chicken drippings. Add the diced onion and bell pepper. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to fill your kitchen. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to let it burn.02
-
Stir in the rinsed rice, cumin, chili powder, and oregano. Cook for one minute, stirring constantly to coat every grain of rice in the oil and spices. This toasting step is a little pro move that gives the rice a nutty depth and helps it stay distinct during cooking. It should smell incredible.03
-
Pour in the enchilada sauce and chicken broth, and give everything a good scrape to lift any browned bits from the bottom of the pot—that’s pure flavor! Bring the liquid to a lively simmer. Once it’s bubbling, nestle the seared chicken thighs back into the pot, along with any accumulated juices.04
-
Cover the pot with its tight-fitting lid and carefully transfer it to the preheated oven. Let it bake for 20-25 minutes. The rice will absorb most of the liquid and become tender. You can check by pulling out the pot and carefully fluffing a bit of rice from the side with a fork.05
-
Using tongs or two forks, remove the chicken thighs to a clean plate. They should be fully cooked and incredibly tender. Use two forks to shred the chicken into bite-sized pieces.06
-
Stir the shredded chicken back into the pot of rice. Now, fold in the corn and black beans. The residual heat is enough to warm them through perfectly. At this stage, give the mixture a taste and adjust the seasoning with more salt or pepper if it needs it.07
-
Sprinkle the shredded cheese evenly over the entire surface of the rice mixture. Place the pot back into the oven, uncovered, for about 5-7 minutes, or until the cheese is completely melted, bubbly, and maybe even a little spotty with golden brown. Let it rest for 5 minutes after pulling it out—this allows the rice to set up nicely. Finally, scatter the fresh cilantro over the top before serving.08
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