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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


  • 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


  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.