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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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
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Add the oil to a large 5 quart skillet or pot and preheat over medium heat for 1 minute.
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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.
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Add the chicken broth, tomatoes, green chilis, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
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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).
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Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
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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.
Cathy Angelica says
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. 😋
Marjorie @APinchOfHealthy says
Yay, Cathy! So happy to hear that.💖
QL says
This recipe is one of my favorites! I make it almost once or twice a month now. I was just wondering if its possible to make this with ground beef instead of chicken, just to switch it up a little?
Sharon Papay says
Can Minute rice be used?
Marjorie @APinchOfHealthy says
Hi Sharon! I probably would not recommend that, as it would change the cook time. I am not sure if the rest of the ingredients would do well with that or not.
Amma Karen says
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!😋
Marjorie @APinchOfHealthy says
I hope you enjoy it!
Bonnie says
I love this recipe so much one of my favorite meals 😍
Marjorie @APinchOfHealthy says
So very happy to hear that, Bonnie!
Michael J Madin says
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.
Marjorie @APinchOfHealthy says
Haha, Michael! Great question. Because of the enchilada sauce. 👌🏻 I am glad you enjoyed it.💙
Dale says
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.
Marjorie @APinchOfHealthy says
Yay, Dale!
Susan H says
Made this, my husband and I absolutely loved it! Will be trying more of your one pot meals…yummy!!
Marjorie @APinchOfHealthy says
Yay, Susan!
Megan Taylor says
Dont know why but ours came out super spicy! My 2 year old had to have a sandwich instead!
Marjorie @APinchOfHealthy says
Yikes, Megan! Check your ingredients next time, and make sure you are using the mild version of everything. That ought to help if you choose to make it again.
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.
Bonnie says
I use brown rice each time! Just have to let it simmer for longer amount of time. But it comes out delicious!