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!

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

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5 from 15 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.