Oriana’s Thoughts On The Recipe
If there’s one cuisine that has a special place in my heart, it’s definitely Mexican food. The flavors, the spices, the comfort—it just doesn’t get any better. And when I can whip up a delicious dish all in one pot, well, that’s a win-win in my book! 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.
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). Quick & Easy: This recipe is incredibly easy and quick to make. With just a few simple steps and basic ingredients, you can have a delicious meal on the table in no time. It’s perfect for those hectic weeknights when you need something fast and satisfying. Flavor Explosion: This dish is full of flavor, thanks to the combination of spices, enchilada sauce, and melty cheese. Every bite is a burst of deliciousness that will leave you wanting more. It’s like having your favorite enchiladas but in a convenient, easy-to-eat rice dish. One-Pot Wonder: One of the best things about this recipe is that it’s made entirely in one pot. This means fewer dishes to wash and more time to spend with your loved ones. It’s a win-win situation! Weeknight Hero: This Easy Cheesy Chicken Enchilada Rice is perfect for a quick and satisfying weeknight meal. It’s hearty, filling, and sure to please even the pickiest eaters in your family.
Richness: Some might find it a bit too cheesy or rich, depending on their preferences. Bold Flavor: The strong, bold flavors may be too intense for some people, especially those who prefer milder dishes.
Tips To Mitigate These Cons
Adjusting Richness: If you find the dish too cheesy, you can always reduce the amount of cheese or use a milder variety. Adding a squeeze of lime or a sprinkle of fresh cilantro can also help balance the richness. Milder Flavor: To tone down the bold flavors, you can use a milder enchilada sauce or reduce the amount of seasoning.
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.
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 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) about 3 – 5 minutes. When most of the liquid has evaporated, reduce heat to low, cover and cook for 20 minutes, or until 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 sever with lime wedges.
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.
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!
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.
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.
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Recipe Card 📖
