One-Pot Chicken Enchilada Rice
on Mar 04, 2021, Updated Mar 27, 2025
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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
- 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
Step By Step
- 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.
One Pot Dinners for the Family
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One-Pot Chicken Enchilada Rice
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!
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!
Thanks Kelli!
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!Â
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!!
Amazing substitutes!!
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. 🙂Â
Perfect! Updated the recipe!
This is so flavorful, and a huge hit with my family of 6! They ate veggies happily 🙂Â
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!Â
Great catch, I updated the recipe!
Everyone loved it! Thank you for another quick amd easy recipe.Â
Wonderful
This was so good! Such an easy meal to make a double batch which is always great.Â
Love It!!