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?! ๐
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 (๐๐ปsimilar 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
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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!
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.
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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.
Deborah Marie says
Looks good! Could I brown a pound of ground chicken to make this dish?
Marjorie @APinchOfHealthy says
Hi Deborah, I think this would work fine. I hope you enjoy it!
Tera says
Can you use instant rice?
Marjorie @APinchOfHealthy says
Hi Tera! I would not recommend instant rice for this recipe, as it would affect cook time, and I am not sure how that would turn out since I have not tested it myself.
Bonnie says
Iโve made this twice and it is a hit! Can you freeze it?
Marjorie @APinchOfHealthy says
Yay Bonnie!๐๐ป I have never frozen it, but I’d love to know how it turns out if you try it.
Katie says
Green or red enchilada sauce?
Marjorie @APinchOfHealthy says
Hi Katie! I used red sauce in this recipe. I hope you enjoy it.
Jocelyn says
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 doesnโt 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!
Marjorie @APinchOfHealthy says
Yay, Jocelyn! I am so happy to hear that.๐