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Chicken Enchilada Skillet (One Pot Meal)

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!

One Pot Chicken Enchilada Skillet with chicken, rice, black beans, corn, tomatoes, enchilada sauce and cheese.

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.

One Pot Chicken Enchilada Skillet with chicken, rice, black beans, corn, tomatoes, enchilada sauce and cheese.

Just look at that ooey, gooey, cheesy goodness!

One Pot Chicken Enchilada Skillet with chicken, rice, black beans, corn, tomatoes, enchilada sauce and cheese.

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Chicken Enchilada Skillet One Pot Recipe

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5 from 14 votes
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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!

Course Main Course
Cuisine Mexican, Tex Mex
Keyword chicken enchilada skillet, one pot chicken enchilada skillet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 346 kcal
Author Marjorie @APinchOfHealthy

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

  1. Add the oil to a large 5 quart skillet or pot and preheat over medium heat for 1 minute.
  2. 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.

  3. 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.

  4. Add the chicken broth, tomatoes, green chilis, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.

  5. 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).

  6. Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
  7. 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.

Nutrition Facts
Chicken Enchilada Skillet (One Pot Meal)
Amount Per Serving
Calories 346 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 51mg17%
Sodium 812mg35%
Potassium 623mg18%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 6g7%
Protein 23g46%
Vitamin A 635IU13%
Vitamin C 24.4mg30%
Calcium 141mg14%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Note: This post was originally published on April 28, 2015.

 

 

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Reader Interactions

Comments

  1. Jocelyn says

    5 stars
    I made this for Cinco de Mayo yesterday. I am more of a novice cook but this recipe was easy for me to follow and turned out well. My husband, who doesn’t usually comment on my meals (hahahaha!), actually said of his own accord that he really enjoyed this one. It will a keeper. I also made some quesadillas to go along with it and that was a yummy side bite! Thank you!

    Reply

  2. Cathy Angelica says

    5 stars
    Thank you Marjorie! That was delicious! My husband gives it an “A” 😄…(I ask him to rate new dishes we try). I used basmati rice which worked out fine. I look forward to trying more of your recipes. 😋

    Reply

  4. Amma Karen says

    5 stars
    This looks absolutely delicious Marjorie! Before seeing your recipe I created a similar one pot meal
    for dinner tonight! Instead of
    black beans and rice I used a can of chili. I also did not use the green chilies or enchilada sauce.
    I can hardly wait to make your recipe!😋

    Reply

  6. Michael J Madin says

    5 stars
    It was great but why is it call “Enchiladas”? When I think of enchiladas I think of filled *tortillas* topped with melted cheese. I’d make it again.

    Reply

  7. Dale says

    5 stars
    I’m amazed that the rice actually absorbed the liquid. I make it ahead so when We are working through dinner we can reheat it and then melt the cheese. Love it.

    Reply

  14. Kim Falls says

    5 stars
    This was delicious! Not spicy and my kids loved eating it with tortilla chips! An easy weeknight or weekend dinner for the whole family.

    Reply

  17. 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.

    Reply

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