[ad_1]
This yummy chicken enchilada skillet is just what you need for a warm, easy meal that is bubbling with flavor! This delicious recipe is loaded with shredded chicken, melty cheese, and a zesty enchilada sauce that will make it an instant family favorite.
Enchilada Chicken Skillet
If you’re a fan of Mexican food, you’re going to drool over these chicken skillet enchiladas! This easy recipe makes for a quick dinner and the ultimate comfort food.
Serve it with tortilla chips, lime, sour cream, sliced avocado, and hot sauce, and you’ve got yourself a delicious, no mess, one-pan skillet dinner.
Why You’ll Love this Chicken Enchilada Skillet Recipe:
- Quick & Easy: Busy weeknights are no match for this great recipe. This cheesy chicken enchilada skillet requires little prep and pretty much cooks itself!
- Pantry Ingredients: This recipe is both convenient and great for your wallet, as most of the ingredients in this recipe can already be found in your pantry!
- One-Skillet Dinner: That’s right, you can make this entire recipe all in one skillet! That means fewer dishes and more time for things that make you happy.
How to Make a Chicken Enchilada Skillet
Be sure to see the recipe card below for full ingredients & instructions!
- Cook onions and garlic in the skillet, then add in the rice.
- Stir in tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt, and bring to a simmer.
- Next, add beans, broth, and chicken, and bring back to a boil.
- Cover the skillet, reduce the heat and simmer, stirring occasionally.
- Once the rice is fully cooked, sprinkle on the cheese.
- Cover the skillet and turn off heat until cheese fully melts.
- Garnish with cilantro, green onions, and cilantro.
A chicken enchilada skillet is an easy, one-pan recipe that gives you all the flavor of chicken enchiladas with none of the fuss. You simply add all of the ingredients to a large skillet, let it simmer for 20-25 minutes, and you’ve got an easy weeknight casserole!
This recipe calls for cooked shredded chicken, so I always recommend buying a rotisserie chicken at the grocery store and shredding that. You could also follow my recipes for crockpot shredded chicken or instant pot shredded chicken!
You sure can! I like black beans here, but you could also use pinto or kidney beans.
20-25 minutes should be plenty of time for the rice to cook, but you can check for doneness by biting into a grain of rice. If it feels hard, it is undercooked. If you are able to bite through it easily, it is fully cooked.
Recipe Tips and Tricks
- If you want to take your chicken enchiladas up a notch, shred your own cheese! Freshly-shredded cheese melts super nicely compared to pre-shredded.
- Since this recipe is cooked in a skillet rather than a pan, be sure to transfer to an airtight freezer container and freeze for up to 3 months.
Make Ahead Instructions
If you plan to make your own shredded cooked chicken, I recommend doing that the day before you plan to make this skillet bake. Store the shredded cooked chicken in an airtight container in the refrigerator until ready to use.
Storage Instructions
Store leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water as needed to prevent it from drying out.
Freezing Instructions
Freeze chicken enchilada skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- This recipe would be great with ground beef or ground/shredded turkey!
- In place of the garlic powder, you can use 2 cloves of minced garlic.
- Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
- You can use vegetable broth in place of the chicken broth.
- You can use brown rice in place of the white rice.
- Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
Tips for the Best Chicken Enchilada Skillet
- Use a rotisserie chicken to save time, or make shredded chicken the day before.
- Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
- The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
- This casserole is great eaten with tortilla chips like a dip!
This chicken enchilada skillet is the perfect way to add some zesty, cheesy comfort to any night of the week! It’ll be your go-to favorite recipe that the whole family is sure to ask you to make time and time again.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Enchilada Skillet Recipe
This yummy chicken enchilada skillet is just what you need for a warm, easy meal that is bubbling with flavor!
Prep: 5 minutes
Cook: 35 minutes
Total Time : 40 minutes
Instructions
-
Heat the oil in a deep 12-inch skillet set over medium heat. Add in the onions and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.
2 teaspoons olive oil, 1 cup diced onion, 1 teaspoon minced garlic
-
Add in the rice and stir well, followed by the tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt. Stir well to coat.
¾ cup uncooked white rice, 15 ounces canned tomatoes and green chiles, 10 ounces canned red enchilada sauce, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt
-
Bring to a low simmer, then add the beans, broth, and chicken. Stir well, then bring the mixture to a boil. Cover the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes, or until the liquids are absorbed and the rice is fully cooked. Stir a couple of times during the cooking time to keep the rice from clumping.
15 ounces canned black beans, 1 cup low-sodium chicken broth, 3 cups shredded cooked chicken
-
Once the rice is fully cooked, sprinkle on the cheese. Cover the skillet and turn the heat off, allowing the cheese to melt in the residual heat.
2 cups Mexican cheese blend
-
Garnish with cilantro and green onions and cilantro, and serve as desired.
Fresh cilantro, Sliced green onions, Tortilla chips, Lime wedges, Sour cream, Sliced avocado, Hot sauce
Notes
- This recipe would be great with ground beef or ground/shredded turkey!
- In place of the garlic powder, you can use 2 cloves of minced garlic.
- Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
- You can use vegetable broth in place of the chicken broth.
- You can use brown rice in place of the white rice.
- Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
- Nutritional information does not include optional ingredients.
- Use a rotisserie chicken to save time, or make shredded chicken the day before.
- Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
- The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
- This casserole is great eaten with tortilla chips like a dip!
Storage: Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Enchilada Skillet Recipe
Amount Per Serving
Calories 558
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 106mg35%
Sodium 1426mg62%
Potassium 812mg23%
Carbohydrates 50g17%
Fiber 9g38%
Sugar 8g9%
Protein 42g84%
Vitamin A 1162IU23%
Vitamin C 14mg17%
Calcium 388mg39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
[ad_2]
Source link