These one pot meals are kind of fascinating me right now. I need more of these in my life! Anything that only dirties up one pot when I am cooking is fine by me! Fewer dishes to wash is a WIN in my book. Can I get an amen?! 🙂
Plus, there is just something really simple about a full dinner that can be made in one pot.
Just look at that ooey, gooey, cheesy goodness!
Tools Used to Make This Recipe
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Chicken Enchilada Skillet One Pot Recipe
- 2 tbsp. olive oil
- 1 small yellow onion, diced
- 1 mediu bell pepper, diced
- 1 lb. uncooked boneless, skinless chicken breast, chopped into bite size pieces
- ½ teaspoon. salt
- ¼ teaspoon ground black pepper
- 1 cup long grain white rice, uncooked
- 2 cups chicken stock
- 1 14.5 oz. can diced tomatoes, undrained
- 1 4 oz can Old El Paso green chiles, undrained
- 1 10 oz. can mild Old El Paso enchilada sauce
- 1 cup frozen corn kernels
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 15 oz. can black beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded
- Optional toppings: green onions, cilantro or diced avocado
- Add the oil to a large 5 quart skillet or pot and preheat over medium heat for 1 minute.
- Add the onion, bell pepper, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
- Add the chicken broth, tomatoes, green chilis, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
- Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
- Optional: Garnish with cilantro, green onions and avocado
Each serving is approximately 9 PointsPlus on Weight Watchers. Additional nutrition information was calculated using a recipe nutrition label generator.
Big hugs to the sponsors – El Paso, Avocados from Mexico and Publix – for sponsoring this post!
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