Description
Chicken Enchilada Rice Casserole for Family Dinners is a hearty one-pot meal made with tender chicken, seasoned rice, enchilada sauce, tomatoes, and melted cheese. It’s cozy, filling, and perfect for busy nights when you need an easy, family-friendly dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup enchilada sauce (mild or medium)
- 1 can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced chicken and cook until lightly browned and mostly cooked through.
- Remove chicken from the pan and set aside.
- Add chopped onion to the same pan and cook until softened.
- Stir in minced garlic and cook until fragrant.
- Add rice, cumin, chili powder, paprika, salt, and black pepper.
- Stir and cook for 1 minute to coat the rice.
- Pour in chicken broth, enchilada sauce, and diced tomatoes.
- Return the chicken to the pan and stir well.
- Bring to a gentle simmer, cover, and cook for 15 to 18 minutes.
- Sprinkle shredded cheese over the top.
- Cover and cook until the cheese is melted.
- Remove from heat and let rest before serving.
Notes
Keep the heat low while simmering to prevent burning the rice. Mild enchilada sauce works best for kids, and extra vegetables can be added for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired