I still remember the absolute chaos of weeknight dinners when my kids were little – trying to balance work, school, and somehow get a healthy meal on the table felt like a Herculean task, but this recipe for Chicken Rice Enchilada Skillet was a lifesaver. It was quick, easy, and everyone loved it, which is why I’m so excited to share this family favorite with you, promising a delicious and stress-free dinner that even the pickiest eaters will devour.
Why You’ll Love This Chicken Rice Enchilada Skillet
Let’s be honest, we’re all searching for those magical recipes that are both quick and satisfying. This Chicken Rice Enchilada Skillet ticks all the boxes. It’s the perfect marriage of comfort food and convenience, bringing together the best parts of enchiladas and a hearty chicken and rice dish, all in one pan. And the best part? Clean-up is a breeze!
Beyond its ease of preparation, this skillet is incredibly versatile. You can easily customize it to suit your family’s preferences and dietary needs. Want to add more veggies? Go for it! Need a gluten-free version? Simple swap the tortillas. This recipe is a fantastic foundation for a truly personalized meal.
What Makes This Recipe a Great Choice?
In today’s health-conscious world, finding dinner options that align with our goals can be challenging. Luckily, this dish can easily be adapted to be a part of your High Protein Recipes Dinner rotation. By using lean chicken breast and opting for brown rice, you can significantly increase the protein content while keeping the calorie count in check. It’s a fantastic way to sneak in a High Protein Dinner without sacrificing flavor. Think of it as a delicious way to fuel your body after a workout, or simply to maintain a balanced diet.
For those seeking High Protein Low Calorie options, this skillet is a winner. Control portion sizes and load up on vegetables to create a filling meal that won’t break the calorie bank. We’ll talk more about healthy substitutions later!
Ingredients You’ll Need
Here’s a rundown of everything you’ll need to whip up this amazing Chicken Rice Enchilada Skillet. Don’t worry, most of these ingredients are probably already in your pantry!
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces.
- Rice: 1 cup uncooked long-grain rice (white or brown, your choice!).
- Onion: 1 medium yellow onion, diced.
- Bell Pepper: 1 bell pepper (any color), diced.
- Garlic: 2 cloves garlic, minced.
- Corn: 1 cup frozen or canned corn, drained.
- Black Beans: 1 cup canned black beans, rinsed and drained.
- Enchilada Sauce: 1 (15-ounce) can enchilada sauce (mild, medium, or hot, depending on your preference).
- Chicken Broth: 2 cups chicken broth.
- Shredded Cheese: 1.5 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend).
- Tortillas: 6-8 corn or flour tortillas, cut into wedges.
- Olive Oil: 2 tablespoons olive oil.
- Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste.
- Optional Toppings: Sour cream, salsa, avocado, cilantro, green onions.
Step-by-Step Instructions
Alright, let’s get cooking! Follow these simple steps and you’ll have a delicious Chicken Rice Enchilada Skillet on the table in no time.
- Prep the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Season with salt, pepper, chili powder, cumin, and garlic powder. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Stir in the uncooked rice, corn, and black beans. Pour in the enchilada sauce and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Add Chicken and Tortillas: Return the cooked chicken to the skillet. Stir in the tortilla wedges.
- Top with Cheese: Sprinkle the shredded cheese evenly over the top of the skillet.
- Melt the Cheese: Cover the skillet and cook for a few more minutes, until the cheese is melted and bubbly. Alternatively, you can broil the skillet in the oven for a minute or two to get the cheese extra melty and browned (watch it carefully to prevent burning!).
- Garnish and Serve: Remove from heat and let cool slightly. Garnish with your favorite toppings, such as sour cream, salsa, avocado, cilantro, and green onions. Serve immediately and enjoy!
Tips and Tricks for the Best Skillet Ever
Here are a few extra tips to help you make the most amazing Chicken Rice Enchilada Skillet:
- Don’t Overcook the Rice: This is crucial! Overcooked rice will result in a mushy skillet. Keep an eye on the rice while it’s simmering and test it for doneness after 20 minutes.
- Use Quality Enchilada Sauce: The enchilada sauce is a key flavor component, so choose a brand you love. If you’re feeling ambitious, you can even make your own homemade enchilada sauce!
- Toast the Tortillas: For extra flavor and texture, lightly toast the tortilla wedges in a dry skillet before adding them to the enchilada skillet. This will help them hold their shape better and prevent them from getting soggy.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the skillet. You can also use a spicier enchilada sauce.
- Get Creative with Toppings: The toppings are where you can really customize this dish. Experiment with different combinations of sour cream, salsa, avocado, cilantro, green onions, diced tomatoes, and jalapenos.
Variations and Substitutions
This Chicken Rice Enchilada Skillet is incredibly flexible, allowing for plenty of variations and substitutions to suit your dietary needs and preferences. Here are a few ideas:
- Make it Vegetarian: Swap the chicken for black beans, pinto beans, or crumbled tofu. You can also add more vegetables, such as zucchini, mushrooms, or spinach.
- Go Gluten-Free: Use corn tortillas instead of flour tortillas. Also, make sure your enchilada sauce is gluten-free.
- Add More Veggies: Feel free to add any vegetables you like to this skillet. Some good options include zucchini, mushrooms, spinach, bell peppers (different colors), and diced tomatoes.
- Spice Level: Control the heat by choosing mild, medium, or hot enchilada sauce. You can also add jalapenos or a dash of your favorite hot sauce.
- Change the Protein: Ground turkey or shredded pork are delicious alternatives to chicken.
Making it an Easy Chicken And Rice Recipe for Weeknights
The beauty of this Chicken Rice Enchilada Skillet lies in its simplicity, making it perfect for busy weeknights. Here are some tips to streamline the process:
- Prep Ahead: Chop the vegetables and cook the chicken ahead of time. Store them in the refrigerator until you’re ready to assemble the skillet.
- Use Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken. Simply shred the chicken and add it to the skillet.
- One-Pan Wonder: This is truly a one-pan meal, minimizing clean-up. If you don’t have a large skillet, you can use a Dutch oven or even a large pot.
Looking for other easy weeknight meals? You might enjoy Mexican Chicken Heavenly, which is another crowd-pleasing dish that’s quick and easy to prepare. For a different take on Mexican flavors, consider Chicken Enchilada Bowls, perfect for individual servings and customizable toppings. These options are all great examples of Easy Chicken And Rice meals that fit into a busy schedule.
Storing and Reheating Leftovers
If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. You can also reheat it in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out.
Leftovers of this Chicken Rice Enchilada Skillet taste amazing the next day, so don’t hesitate to make a double batch for easy lunches or dinners later in the week. Think about it, you can enjoy it as is, or even repurpose the leftovers into tacos or quesadillas for a creative twist.
More Recipes You Might Like
If you’re a fan of this Chicken Rice Enchilada Skillet, here are a few other recipes you might enjoy:
- Birria Tacos: A rich and flavorful Mexican stew served in crispy tacos.
- Creamy Chicken Enchiladas: A comforting and cheesy classic.
- Chicken Chimichangas: Deep-fried burritos filled with seasoned chicken and cheese.
- Chicken Enchiladas: A traditional enchilada recipe that’s always a hit.
Nutritional Information (Approximate)
The following is an approximate nutritional breakdown per serving. Keep in mind that this will vary depending on the specific ingredients you use and your portion sizes.
- Calories: 450-550
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 40-50g
As mentioned earlier, you can easily adjust this recipe to fit your specific dietary needs. Using lean chicken breast and brown rice will naturally increase the protein content and lower the fat content. Pay attention to the sodium content of your enchilada sauce and chicken broth, and choose low-sodium options if needed.
This recipe makes a fantastic addition to your repertoire of High Protein Recipes Dinner. Enjoying a serving of this Chicken Rice Enchilada Skillet can help you reach your daily protein goals while savoring a flavorful and satisfying meal.
Final Thoughts
So there you have it – a complete guide to making the ultimate Chicken Rice Enchilada Skillet! This recipe is a true winner, offering a delicious, easy, and customizable meal that’s perfect for any occasion. I hope you enjoy making it as much as I do!
What makes the Chicken Rice Enchilada Skillet a good choice for a healthy dinner?
This dish can be adapted to be high in protein and lower in calories by using lean chicken breast and brown rice. You can also control portion sizes and add more vegetables to make it a filling and healthy meal.
Can I customize the Chicken Rice Enchilada Skillet recipe?
Yes, the recipe is very versatile. You can easily substitute ingredients to suit your dietary needs and preferences, such as using corn tortillas for a gluten-free version, adding different vegetables, or swapping the chicken for other proteins like ground turkey or pork.
What are some tips for making this recipe even easier on a weeknight?
You can prep the vegetables and chicken ahead of time, use a pre-cooked rotisserie chicken, and remember it’s a one-pan meal, minimizing clean-up.
How should I store and reheat leftovers of the Chicken Rice Enchilada Skillet?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through or reheat in a skillet over medium heat, adding a splash of chicken broth or water if needed.
Chicken Rice Enchilada Skillet
Equipment
- Large skillet or Dutch oven
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Spatula or spoon
- Can opener (if using canned beans or corn)
- Cheese grater
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 bell pepper any color
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice white or brown
- 1 cup frozen or canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 2 cups chicken broth
- 1.5 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 6-8 corn or flour tortillas, cut into wedges
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Optional toppings: Sour cream, salsa, avocado, cilantro, green onions
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through. Season with salt, pepper, chili powder, cumin, and garlic powder. Remove the chicken from the skillet and set aside.
- Add the diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the uncooked rice, corn, and black beans. Pour in the enchilada sauce and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Return the cooked chicken to the skillet. Stir in the tortilla wedges.
- Sprinkle the shredded cheese evenly over the top of the skillet.
- Cover the skillet and cook for a few more minutes, until the cheese is melted and bubbly. Alternatively, you can broil the skillet in the oven for a minute or two to get the cheese extra melty and browned (watch it carefully to prevent burning!).
- Remove from heat and let cool slightly. Garnish with your favorite toppings, such as sour cream, salsa, avocado, cilantro, and green onions. Serve immediately and enjoy!
