One-Pot Chicken Enchilada Rice

5 from 13 votes

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This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!

What Makes This Recipe Great

Looking for a quick, easy, and delicious dinner that minimizes cleanup? This one-pot chicken enchilada rice is your answer! Packed with savory chicken, vibrant vegetables, and flavorful spices, this dish is a crowd-pleaser that’s perfect for busy weeknights. Plus, using just one pot means fewer dishes to wash!

Ingredient List

This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!
  • Oil
  • Onion
  • Bell Peppers
  • Chicken
  • Brown Rice
  • Chicken Stock
  • Salt & Pepper
  • Garlic Powder
  • Cauliflower Florets
  • Tomato Sauce
  • Cumin
  • Chili Powder
  • Garlic
  • Onion Powder
  • Kale
  • Shredded Cheese
This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!

Step By Step

  1. Place a pot (like a dutch oven) over medium heat and add oil.
  2. 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. 
  3. Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.
  4. Return peppers and onions to pot and add rice, chicken stock, salt, garlic powder and pepper.
  5. Bring to a slight boil, then lower the heat to low.
  6. To make enchilada sauce combine tomato sauce, 2 tbsp chicken stock, cumin, chili powder, minced garlic, onion powder and ¼ tsp salt.
  7. Add chopped cauliflower and enchilada sauce to the pot and mix to combine, then cover.
  8. Cook covered for 35 min, checking halfway through to stir.
  9. Then remove the lid, add kale and cook for another 5 minutes uncovered.
  10. 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.
This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!

One Pot Dinners for the Family

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This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!

This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!
5 from 13 votes

One-Pot Chicken Enchilada Rice

By: Kelsey
Servings: 4

Ingredients 

  • 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

Instructions 

  • 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.
Like this recipe? Rate and comment below!

 

About Brittany Wilde

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5 from 13 votes

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Recipe Rating




31 Comments

  1. 5 stars
    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!

  2. 5 stars
    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! 

  3. 5 stars
    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!!

  4. 5 stars
    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. 🙂 

  5. 5 stars
    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.

  6. 5 stars
    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!Â