This Easy Cheesy Chicken Enchilada Rice is hearty, cheesy, and satisfying—guaranteed to be a hit with the whole family. Everything cooks in one pot, which means less cleanup and more time to relax and enjoy your meal. Perfect for busy weeknights, this recipe comes together in no time. With simple ingredients and straightforward steps, you’ll have dinner on the table fast.
Oriana’s Thoughts On The Recipe
This Easy Cheesy Chicken Enchilada Rice is a dream come true for busy weeknights. It comes together so quickly and easily, making it perfect for those nights when you need a hearty meal but don’t have the time or energy to spend hours in the kitchen. Plus, it’s packed with so much flavor, it’ll have your family begging for seconds!
I love how versatile this recipe is, too. You can adjust the ingredients to suit your taste or whatever you have on hand. And did I mention it’s all made in one pot? Less cleanup means more time to relax and enjoy the evening. Trust me, once you try this recipe, it’ll become a regular in your dinner rotation.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: For sautéing the veggies and chicken. You can use olive oil, vegetable oil, or any other cooking oil you prefer.
- Onion: Adds a savory base flavor to the dish. Any variety works, but yellow or white onions are best.
- Green pepper: Adds a nice crunch and subtle sweetness. You can substitute with red, yellow, or orange peppers if desired.
- Garlic: Enhances the overall flavor with its aromatic, pungent taste. Fresh garlic is best, but garlic powder can be used in a pinch.
- Boneless, skinless chicken breast: The protein star of the dish. You can also use chicken thighs or leftover cooked chicken.
- White rice: The main component of the dish, providing bulk and texture. Brown rice can be used, but it will require a longer cooking time.
- Enchilada sauce: Adds that classic enchilada flavor. Store-bought is convenient, but homemade works great too.
- Diced canned tomatoes: Adds moisture and a slight acidity to balance the dish.
- Chicken stock: Enhances the flavor and helps cook the rice. Vegetable stock can be used as a substitute.
- Black beans: Adds heartiness and a boost of fiber. Pinto beans or kidney beans can also work.
- Melty grated cheese: Choose your favorite, such as Mexican blend, cheddar, Monterey Jack, or Colby. It brings everything together with its gooey goodness.
- Queso Fresco (optional): Adds a nice finishing touch and extra creaminess.
- Cilantro and Lime wedges (for serving – optional): Fresh cilantro adds a burst of flavor, and lime wedges provide a zesty finish.
Food Allergy Swaps
- For dairy-free: Use a dairy-free cheese alternative and skip the Queso Fresco.
- For gluten-free: Ensure your enchilada sauce and chicken stock are gluten-free.
- For vegetarians: Omit the chicken, add one more can of beans, and use vegetable stock instead. Check out my Cheesy Enchilada Rice and Beans Casserole recipe.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute The Veggies and Chicken
Heat the olive oil over medium heat in a large skillet. Add the onion, green pepper, and garlic; cook for 5 minutes or until soft and fragrant. Add the cubed chicken and cook until browned.
Step 2 – Toast the Rice
Add rice and cook, stirring constantly, for 2 more minutes.
Step 3 – Add the Rest of The Ingredients
Add enchilada sauce, diced tomatoes, chicken broth, black beans, and 1 cup of grated cheese; mix and bring to a boil. Let the liquid evaporate (uncovered) for about 3 – 5 minutes. When most of the liquid has evaporated, reduce heat to low, cover, and cook for 20 minutes or until the rice is done.
Step 4 – Garnish and Serve
When the rice is done, add the rest of the quesadilla cheese over the top, cover the skillet with the lid, and let the cheese melt for 2 -3 minutes.
Sprinkle fresh cilantro and queso fresco. Serve with lime wedges.
Recipe Tips
- Make sure to dice the onions and green peppers evenly so they cook at the same rate.
- Use a good quality, non-stick pot/skillet to prevent the rice from sticking.
- Adjust the seasoning to your taste. If you like it spicier, add a pinch of chili powder or some diced jalapeños.
Variations & Additions
- Add corn kernels for extra sweetness and texture.
- Mix in some diced jalapeños for added heat.
- Top with sour cream or avocado slices for a creamy finish.
- Use brown rice or quinoa for a healthier twist.
Serving Suggestions
This Easy Cheesy Chicken Enchilada Rice is incredibly versatile and can be served either as a whole meal or as a delicious side dish. Personally, I love serving it as a complete meal, paired with some crunchy tortilla chips, a dollop of sour cream, and a side of creamy guacamole. It’s hearty and filling enough to stand on its own, but it also makes a fantastic accompaniment to other Mexican-inspired dishes if you’re looking to create a bigger spread. Whether you’re enjoying it solo or as part of a larger feast, this dish is sure to delight and satisfy everyone at the table!
Don’t forget the lime wedges and fresh cilantro for a burst of freshness!
Storing and Freezing Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a microwave or on the stove. This dish also freezes well. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! Leftover cooked chicken works great in this recipe. Just shred or dice it and add it in place of the raw chicken.
Yes, you can prepare this dish ahead of time and store it in the refrigerator. Reheat it on the stove or in the microwave before serving.
If you don’t have enchilada sauce, you can combine tomato sauce (the same amount) with 1 -2 tablespoons of taco seasoning.
Definitely! Feel free to add any vegetables you like, such as corn, zucchini, or spinach.
Recipe Card
Easy Cheesy Chicken Enchilada Rice
Equipment
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced
- 1 medium green pepper, diced
- 3 cloves garlic, minced
- 2 – 3 boneless skinless chicken breast, cut into 1" cubes
- 1 cup (200 g) white rice (see notes)
- ½ cup (120 ml) enchilada sauce (see notes)
- 1 can (14.5 ounces – 411 g) diced tomatoes
- 1 3/4 cups (360 ml) chicken stock
- 1 can (15 ounces – 425 g) black beans, rinsed and drained
- 1 ½ cup (6 ounces – 170 g) melty grated cheese, such as Mexican blend, Cheddar, Monterey Jack, or Colvy (divided)
- 1/2 cup (about 60 g) Queso Fresco, crumbled (optional)
- ¼ cup fresh cilantro leaves, chopped (optional)
- Lime wedges, for serving (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the onion, green pepper, and garlic; cook for 5 minutes or until soft and fragrant. Add the cubed chicken and cook.
- Add rice and cook, stirring constantly, for 2 more minutes. Add enchilada sauce, diced tomatoes, chicken broth, black beans, and 1 cup of grated cheese; mix and bring to a boil. Let the liquid evaporate (uncovered) for about 3 – 5 minutes. When most of the liquid has evaporated, reduce heat to low, cover, and cook for 20 minutes or until the rice is done.
- When the rice is done, add the remaining grated cheese over the top, cover the skillet with the lid, and let the cheese melt for 2 -3 minutes.
- Sprinkle fresh cilantro and queso fresco. Serve with lime wedges.
- For dairy-free: Use a dairy-free cheese alternative and skip the Queso Fresco.
- For gluten-free: Ensure your enchilada sauce and chicken stock are gluten-free.
- For vegetarians: Omit the chicken and use vegetable stock instead.
- Make sure to dice the onions and green peppers evenly, so they cook at the same rate.
- Use a good quality, non-stick pot to prevent the rice from sticking.
- Adjust the seasoning to your taste. If you like it spicier, add a pinch of chili powder or some diced jalapeños.
- Add corn kernels for extra sweetness and texture.
- Mix in some diced jalapeños for added heat.
- Top with sour cream or avocado slices for a creamy finish.
- Use brown rice or quinoa for a healthier twist.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Se ve espectacular, lo voy a probar
Super Rico y facil de hacer!!!