One-Pot Chicken Enchilada Rice
I am officially obsessed with one-pot rice dinners!! After making the Chicken Bacon Ranch Rice last month I realized the base of the recipe could be used with so many different flavors, sauces and veggies. So an enchilada version was just an obvious choice. This one-pot meal tastes like a bowl of chicken enchilada comfort but it’s also packed with bell peppers, cauliflower and kale! Now all this talk about enchilada has me thinking, what is your favorite dish at a mexican restaurant? I love enchiladas but I can’t do a full plate. I love a chicken enchilada & taco combo plate with a large margarita on the side. Oh wow do I miss the days of going out to restaurants! Matt and I went on our first date in over a year this weekend and it was so dang fun. I cannot wait till this pandemic is over and we can make dates a more regular thing! But until then we will keep making delicious food at home. Okay we will do that forever but you know what I mean!
How do you make One-Pot Chicken Enchiladas Rice Bake?
Do not be scared by the recipe list, it looks like a lot but really most of the items you will already have in your pantry or fridge.
First bring all the ingredients out onto the counter, always best practice before you start any cooking or baking. Next chop your onions and peppers and sauce in a large dutch oven over medium heat with some oil. Allow these some time to cook down and get really yummy, remove from the heat and set aside.
We can all use quick delicious filling meals, so we have a few more for you to try:
One-Pot Chicken Bacon Ranch Rice
Harvest Mac & Cheese with Sausage and Kale
Pin the image below to save this One-Pot Chicken Enchilada Rice for later!
One-Pot Chicken Enchilada Rice
- Yield: 4 1x
- 1 tbsp oil
- 1 cup chopped onion
- 2 bell peppers, chopped
- 1 lb chopped chicken breasts (raw) chopped
- 1 cup brown rice
- 2 cups chicken stock
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp ground pepper
- 3 cups chopped cauliflower florets
- ½ cup tomato sauce
- 2 tbsp chicken stock
- 1 tsp cumin
- 1 ½ tsp chili powder
- 2 tsp minced garlic
- ½ tsp onion powder
- ¼ tsp salt
- 3 cups chopped kale
- ½ cup shredded cheese (optional)
- Place a pot (like a dutch oven) over medium heat and add oil.
- Place in onions and bell peppers and cook for about 7-10 minutes, stirring occasionally until softened. Remove the bell peppers and onion and set aside.
- Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.
- Return peppers and onions to pot and add rice, chicken stock, salt, garlic powder and pepper.
- Bring to a slight boil, then lower the heat to low.
- To make enchilada sauce combine tomato sauce, 2 tbsp chicken stock, cumin, chili powder, minced garlic, onion powder and ¼ tsp salt.
- Add chopped cauliflower and enchilada sauce to the pot and mix to combine, then cover.
- Cook covered for 35 min, checking halfway through to stir.
- Then remove the lid, add kale and cook for another 5 minutes uncovered.
- If using cheese, sprinkle it on top and either let sit to melt, or place under the broiler for 30 seconds – 1 minute to melt.
Oooh we LOVED the chicken bacon ranch version, so please keep these variations coming!!! Meal prep heaven right here. Soo easy to prep, cook AND clean!
Very easy and very good!
I made this to portion out for myself and my toddler – and freeze so that we had a meal on hand. Wow! It did not disappoint! My husband tried some and I think this might be a new staple!
Wonderful! Love when the whole family enjoys a dinner!
What a delicious recipe! Very versatile since I totally didn’t have tomato sauce on hand the day I had it planned for dinner, so I cracked open a jar of Siete Green Enchilada Sauce and subbed half cup of that for the tomato sauce and BOOM!! Totally delicious!! Also, no kale…I added chopped cilantro on top at the end instead! Another winner with all 3 of my picky kids…no complaints! My little one ate it with lime tortilla chips and sour cream and it somehow worked for her, which was great lol!! Another winner!!
I absolutely loved this dish and the left overs kept really well. I didn’t have raw chicken on hand but had a rotisserie chicken so I added that in with the Kale. However you have to add garlic powder when you add back in onion and peppers but I don’t see it in the ingredients? I just did 1 tsp. 🙂
Perfect! Updated the recipe!
This is so flavorful, and a huge hit with my family of 6! They ate veggies happily 🙂
Yeah!! Love a winner
I made this and it was very good! I love how veggie packed it is! I added some chipotle in adobo sauce to my enchilada sauce to up the heat a little and was very pleased. And I was easily able to make this a 6-serving meal.
Wonderful additions!! Enjoy!
Loved this recipe! So yummy! I do have a question- in the recipe instructions, you reference garlic powder, but I don’t see any garlic powder listed in the ingredients. How much garlic powder are we supposed to add? Thanks!
Great catch, I updated the recipe!
Everyone loved it! Thank you for another quick amd easy recipe.
This was so good! Such an easy meal to make a double batch which is always great.
I made this without the kale cause my husband (insert eye roll). So good! Def making it again.
Adding this to meal plan for next week! Can I sub jasmine rice in place of the brown rice? Same amount of broth? Didn’t see any notes in the post/recipe about it. Thanks!
Yup, same amount works great!
The whole family loved this one! Easy to make and so many veggies. Made it as is and had clean plates all around. Might add a jalapeño next time to kick it up a little bit since the kiddos can handle a little spice.
Love a family approved meal!
Question about the chicken–when you put it in the pot after the onions and peppers, and cook for about 5 minutes, are you looking to cook it through? Or just cook enough and then let it finish during the simmer?
You want it mostly cooked, but it will finish in the oven.
This was so delicious! I’m always a fan of a one pot dish and this did not disappoint!!
This is delicious! I added some extra cheese and ate it with some sour cream and salad and chips. I will definitely be making this again.
Love a chip addition!