Print Recipe Add to Collection
5 from 1 vote

One Pot Chicken Sausage Rice Enchilada

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Joanna Cismaru


  • 1 tbsp olive oil
  • 1 chicken breast boneless, skinless, cut into small pieces
  • 1 chorizo sausage sliced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 2 tbsp canned jalapeno chopped
  • 1 10 oz can red enchilada sauce
  • 1 cup rice I used Basmati rice
  • 2 cups chicken broth
  • 1 cup cheddar cheese shredded
  • freshly ground black pepper

For toppings

  • tomatoes chopped
  • cilantro chopped
  • avocado chopped
  • green onions chopped


  • In a large pot or dutch oven, heat the olive oil then add chicken and sausage. Cook until chicken is no longer pink.
  • Add in the onion and garlic and cook for a couple more minutes or until onion is translucent. Throw in the bell peppers and jalapeno and cook for 2 more minutes.
  • Add rice, enchilada sauce, chicken broth and season with salt and pepper. I didn't really add any salt, just about 1/2 tsp of black pepper. Bring to a boil and cook on low heat until rice is cooked and all the sauce has almost disappeared.
  • Add 1/2 of the cheese and stir. Top with remaining cheese and place under the broiler for a couple minutes or until cheese melts.
  • Top with tomatoes, cilantro, avocado and green onions. Serve warm.