Description
One-Pot Chicken Enchilada Rice is a delightful fusion of creamy, cheesy goodness with a hint of spice. The tender chicken melds beautifully with the fluffy rice, while the vibrant enchilada sauce adds a rich, savory depth that tantalizes the taste buds.
Ingredients
Scale
- Protein:
- 1 lb boneless, skinless chicken breasts, diced
- Grains:
- 1 cup long-grain white rice, rinsed
- Vegetables:
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- Liquids:
- 2 cups chicken broth
- 1 cup enchilada sauce
- Dairy:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Spices:
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Stir in the rice, chili powder, cumin, salt, and pepper, cooking for an additional 2 minutes to toast the rice.
- Pour in the chicken broth and enchilada sauce, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the sour cream and half of the cheddar cheese until creamy.
- Top with the remaining cheese, cover, and let sit for 5 minutes until melted.
Notes
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- To freeze, allow to cool completely, then transfer to an airtight container for up to 3 months.
- Substitute chicken with shredded rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: one-pot cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
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