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chicken sausage rice enchilada on a plate
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5 from 2 votes

One Pot Chicken Sausage Rice Enchilada

One Pot Chicken Sausage Rice Enchilada – a one pot wonder that tastes like an enchilada but is made with rice, veggies, chicken and sausage. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Mexican
Keyword: Chicken Sausage Rice Enchilada, one pot dinners
Servings: 4
Calories: 485kcal


  • 1 tablespoon 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 tablespoon canned jalapeno chopped
  • 10 ounce enchilada sauce
  • 1 cup rice I used Basmati rice
  • 2 cups chicken broth low sodium
  • 1 cup cheddar cheese shredded
  • black pepper freshly ground

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.


Calories: 485kcal | Carbohydrates: 50g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 1132mg | Potassium: 463mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 232mg | Iron: 2mg