If you have ever wanted enchilada flavor without the fuss of rolling tortillas, this one-pot recipe is your answer. Chicken thighs get seared until golden, then everything goes into the same pot: rice, enchilada sauce, black beans, diced tomatoes, and broth, with the cheese melted over the top at the end. The lid goes on, and about 20 minutes later you have a complete meal with almost no cleanup. It hits all the same notes as a tray of enchiladas, just without the assembly line. I will not miss the rolling, and I doubt you will either.
That browning creates fond on the bottom of the pot that flavors the rice as it cooks. We use boneless, skinless thighs here, and they cook through in the 20 minutes. Store-bought enchilada sauce is fine here. Resist the urge to lift the lid while the rice cooks, because every peek releases steam and throws off the timing. Once everything is done, top it with sour cream, diced avocado, pickled jalapenos, or whatever you like on your enchiladas. This is a great make-ahead option too: it reheats well in a covered skillet with a drizzle of broth to loosen things up.
Sear the Chicken Thighs with Chili and Cumin
Season the boneless, skinless chicken thighs with salt, chili powder, and cumin. Sear them in a hot Dutch oven for 3 minutes per side until they develop a brown crust, then remove to a plate. This sear adds a layer of flavor you cannot get by simply simmering raw chicken in the sauce. The browned bits left behind in the pot become part of the enchilada-flavored rice.
Simmer the Rice in Enchilada Sauce with Black Beans
Soften the onion and garlic, then stir in the rice, enchilada sauce, diced tomatoes, black beans, and chicken broth. Nestle the seared chicken thighs back into the mixture, bring to a boil, and reduce to low. Cover and cook 20 minutes without lifting the lid. The rice absorbs the red enchilada sauce as it simmers, turning every grain savory and just a little spicy.
Shred the Chicken and Top with Cheese and Avocado
Pull the cooked chicken out, shred it with two forks, and stir it back into the pot. Scatter the shredded Mexican blend cheese over the top, cover for 2 minutes to let it melt, then serve with dollops of sour cream, chopped cilantro, and sliced avocado. This is a complete meal out of one pot, and the leftovers reheat well with a small pour of broth to loosen things up.
Print
One-Pot Chicken Enchilada Rice
- Total Time: 35 minutes
- Yield: 4 servings
Description
All the flavors of chicken enchiladas — red sauce, cheese, black beans, tender chicken — without the fuss of rolling tortillas. Everything cooks together in one pot, and the rice absorbs the enchilada sauce as it simmers, turning into something deeply savory and just a little spicy. Top it with the usual suspects and nobody will miss the tortillas.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 1/2 cups long-grain white rice
- 1 can (15 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups chicken broth
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, chili powder, and cumin. Sear 3 minutes per side until browned. Remove and set aside.
- In the same pot, cook the onion 3 minutes. Add garlic and cook 30 seconds.
- Stir in the rice, enchilada sauce, diced tomatoes, black beans, and chicken broth. Nestle the seared chicken thighs into the mixture.
- Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes until the rice is tender and the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir to combine.
- Top with shredded cheese, cover for 2 minutes to melt the cheese, then serve with sour cream, cilantro, and avocado slices.
Notes
- Searing the chicken before it goes into the pot adds a layer of flavor that you cannot get by just simmering it raw in the sauce.
- Do not lift the lid while the rice cooks — the trapped steam is what cooks the rice evenly from top to bottom.
- Store-bought enchilada sauce works perfectly here. This is a weeknight dinner, not a weekend project.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5
- Sodium: 820
- Fat: 18
- Carbohydrates: 58
- Fiber: 6
- Protein: 40
- Cholesterol: 110
Frequently Asked Questions
Why does the lid stay on for 20 minutes?
The rice cooks in trapped steam. Every time you lift the lid steam escapes and the timing is off, so cover it, keep it on low and leave it alone for the full 20 minutes.
Can I use store-bought enchilada sauce?
Yes. I use one 15-ounce can of red enchilada sauce, along with a can of diced tomatoes and 1 1/2 cups of chicken broth for 1 1/2 cups of rice.
How do I reheat leftovers?
Warm them in a covered skillet with a drizzle of broth to loosen the rice. It keeps in the fridge for 3 to 4 days.
If You Liked This Recipe, You’ll Love These
- Taco Chicken and Rice Bake
- Asian Chicken Nachos
- Cauliflower-Rice and Guacamole Burrito Bowl
- Cheese and Chili Chicken Burrito
