This chicken enchilada skillet is a one pot meal that your whole family will love. It is perfect for Cinco de Mayo or any day!
I am updating this older post for Cinco de Mayo! It is simple to make too. I added a quick little video tutorial for y’all too.
If it looks good to you, share the video on Facebook here.
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
Note: These are Amazon affiliate links.
- I used a 5.5 quart skillet to make this recipe. You could also use a Dutch oven (👈🏻similar to the one in the video) or larger pot like this one.
- Measuring spoons
- Measuring cup
- Knife and cutting board
- Strainer to rinse the rice and to drain and rinse the beans
- Dutch oven
Chicken Enchilada Skillet One Pot Recipe
If this recipe looks good to you, please pin it and share it.
Chicken Enchilada Skillet (One Pot Meal)
This chicken enchilada skillet is a delicious one pot meal that the whole family will love. Perfect for Cinco de Mayo or any day!
Ingredients
- 2 Tablespoons oil (olive or avocado are what I normally use)
- 1 small yellow onion (or 1/2 large) diced
- 1 medium bell pepper diced
- 1 lb uncooked boneless skinless chicken breast, chopped into bite size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup white rice uncooked (I used Jasmine)
- 2 cups chicken stock
- 1 can diced tomatoes undrained (14.5 ounces)
- 1 can Old El Paso green chiles undrained (4 ounces)
- 1 can mild Old El Paso enchilada sauce (10 ounces)
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 can black beans drained and rinsed (15 ounce)
- 1 cup Mexican blend cheese shredded (or more, to taste)
- Optional toppings: green onions cilantro or diced avocado
Instructions
-
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 2-3 minutes to toast the rice, 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 20 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
Recipe Video
Recipe Notes
Adapted from The Wholesome Dish.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Note: This post was originally published on April 28, 2015.
Stefanie says
Do you think this recipe would work with Brown rice? (since Brown rice takes longer to cook)
Marjorie @APinchOfHealthy says
I am not sure the water amounts and cook time would suit regular brown rice. Perhaps parboiled might work? But I can’t say for sure sinnce I have not tested that myself.
Julia says
So yummy! I’m not a fan of frozen corn so I substituted hominy and it came out great!
Marjorie @APinchOfHealthy says
Yay, I am glad you enjoyed it!
Jolene says
I substituted quinoa for the rice and it was so delicious! will definitely be making this again!
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Jolene!💖
Jeannette faber says
How would you make this in the insta pot?
Marjorie @APinchOfHealthy says
Hi Jeannette! I have tried several times, and I keep getting burn warnings, mushy rice, etc. So I’ll be sure and update the post if I ever crack the code.
Kim Falls says
This was delicious! Not spicy and my kids loved eating it with tortilla chips! An easy weeknight or weekend dinner for the whole family.
Marjorie @APinchOfHealthy says
Yay Kim! Thanks for the feedback!
AmandaSakovitz says
I love tacos!
Tina W says
My absolute favorite is green corn tamales. (or flan. 🙂 )
jlg 2121 says
…and who says eating healthy is hard? This dish looks all kinds of delicious. I think my favorite part has to be the gooey cheese. Mmm! Will be making it this week.
Marjorie@APinchOfHealthy says
Thanks! It was tasty to me, and both my husband and son liked it too. 🙂
latanya t says
chicken quesadilla
Elena says
My favorite Mexican food is Fajitas
Staci @ anewstaci.blogspot.com says
This looks great! I pinned it on my Waiting to Try board. 🙂