Kitchen notes · a little help before you start
One Pot Chicken Enchilada Rice Casserole
One Pot Chicken Enchilada Rice Casserole brings together chicken breast, onion, and red bell pepper. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Cooking method
- One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles · Rice dishes
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
3. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Get to know the ingredients
Chicken breast
Look at how this ingredient comes into the method: Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
Onion
Look at how this ingredient comes into the method: Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
Red bell pepper
Look at how this ingredient comes into the method: Add bell peppers and cook for a further 2 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for One Pot Chicken Enchilada Rice Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve, garnished with fresh cilantro/coriander if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the skillet and grill. Read the first preparation step before you get going: Heat olive oil over medium high heat in large skillet.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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