Chicken Rice Enchilada Skillet
This Chicken Rice Enchilada Skillet is a quick, easy, and customizable one-pan meal perfect for busy weeknights. It combines the flavors of enchiladas with hearty chicken and rice, offering a delicious and satisfying dinner that even picky eaters will enjoy. It's a family favorite that's both convenient and packed with flavor.
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!
Notes
Don't overcook the rice; keep an eye on it while simmering. Use a quality enchilada sauce. Toast the tortillas for extra flavor. Spice it up with cayenne pepper or hot sauce. Customize with your favorite toppings. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet. For a vegetarian option, substitute the chicken with black beans, pinto beans, or crumbled tofu. For a gluten-free version, use corn tortillas.