One Pot Chicken Enchilada Rice Casserole

Name: One Pot Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 serving
Ingredients: 1 tbsp olive oil; 400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1); 1 small onion, diced; 3 cloves garlic, crushed; 1 red bell pepper/capsicum, diced; 680g (24oz) tomato passata or crushed canned tomatoes* (Note 2); 3 cups chicken broth or water (750ml); 1 1/2 cups frozen corn (250g); 1/2 tsp cayenne pepper* (spicy - adjust to taste); 1 tbsp dried oregano*; 2 tsp cumin*; 1 1/2 tsp coriander*; 2 tsp onion powder*; 1 tbsp brown sugar*; salt and pepper; 1 1/2 cups (270g) white rice (short, medium or long grain; 1 - 1 1/2 cups grated cheese (about 125 - 150 g); Chopped cilantro/coriander

User Reviews

5.0

255 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
5
Calories
490 kcal
Course
Main Course, Dinner
Cuisine
Tex-Mex

One Pot Chicken Enchilada Rice Casserole

Paige Becker

Report

Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.

Share:

I Made This!

191 people made this

Print

51 people printed this

Save this

153 people saved this

Ingredients

Servings

1 tbsp olive oil
400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
1 small onion, diced
3 cloves garlic, crushed
1 red bell pepper/capsicum, diced
680g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
3 cups chicken broth or water (750ml)
1 1/2 cups frozen corn (250g)
1/2 tsp cayenne pepper* (spicy - adjust to taste)
1 tbsp dried oregano*
2 tsp cumin*
1 1/2 tsp coriander*
2 tsp onion powder*
1 tbsp brown sugar*
salt and pepper
1 1/2 cups (270g) white rice (short, medium or long grain , uncooked (Note 4)
1 - 1 1/2 cups grated cheese (about 125 - 150 g)

To Serve

Chopped cilantro/coriander optional

Add to Shopping List

Instructions

Heat olive oil over medium high heat in large skillet.
Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
Add bell peppers and cook for a further 2 minutes.
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
Meanwhile, shred or roughly chop chicken.
When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
Serve, garnished with fresh cilantro/coriander if desired.

Notes

Slice the chicken into thin steaks just so they cook faster on the stove. You could bash them thinner using a meat mallet or rolling pin if you prefer (place the chicken between cling wrap). Or if you had a bad day. It's very therapeutic.
Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
Add extra water if required because many variables can affect the amount of water required to cook rice. When you finish cooking, you want a bit of liquid left in the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove.
This recipe is suited to short, medium or long grain (aka "normal") white rice. It is not suited to brown rice, risotto, calasparra (paella) rice or wild rice. I am pretty sure it will work with Jasmin and Basmati because they water to liquid ratio is the same and the cook time is similar. But I can't say with 100% certainty because I haven't tried it.
* These ingredients are the "Enchilada Sauce" in this recipe. You can substitute all these ingredients with 24oz/680g of store bought Enchilada Sauce if you prefer.
STORAGE: This will reheat fine in the microwave from the fridge or thawed after freezing.