Chicken Rice Enchilada Skillet Quick and Crowning Weeknight Meal

Busy weeknights call for one-skillet dinners that taste like you fussed all evening. This Chicken Rice Enchilada Skillet delivers protein, veg, and melty cheese in one pan with minimal cleanup. Use pantry staples and a short simmer to get dinner on the table fast. If you like hearty skillet meals, check out this Texas Roadhouse style chicken fried sirloin for another easy family favorite.

Why This Recipe Works

This dish is built around a simple idea: cook everything in one pan so flavors combine and cleanup stays easy. Browning the chicken first locks in flavor while the rice simmers in enchilada sauce and chicken broth for deep, unified taste. Black beans and corn add texture and boost protein and fiber without extra work. Tortilla wedges stirred in at the end soak up sauce and give a comforting enchilada vibe without rolling or layering. The final cheese melt ties everything together into a bubbly, crowd-pleasing finish.

Flavor and Texture

Expect a balance of savory, smoky spice from chili powder and cumin with a tender bite from the chicken and rice. Corn kernels add pops of sweetness while black beans give a creamy contrast. Tortilla wedges become soft and saucy, creating a risotto-like texture in spots and crisp edges if you broil briefly. Finish with cool toppings like sour cream or avocado to cut richness and keep each bite bright.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 bell pepper (any color)
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice (white or brown)
• 1 cup frozen or canned corn, drained
• 1 cup canned black beans, rinsed and drained
• 2 cups chicken broth
• 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 6-8 corn or flour tortillas, cut into wedges
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt to taste
• Pepper to taste
• Optional toppings: Sour cream, salsa, avocado, cilantro, green onions

Step by Step Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken pieces to the hot oil.
3. Cook the chicken until browned and cooked through.
4. Season the chicken with salt, pepper, chili powder, cumin, and garlic powder.
5. Remove the chicken from the skillet and set aside.
6. Add the diced onion and bell pepper to the skillet.
7. Cook the onion and bell pepper until softened, about 5 to 7 minutes.
8. Add the minced garlic and cook for another minute until fragrant.
9. Stir in the uncooked rice, corn, and black beans.
10. Pour in the enchilada sauce and chicken broth.
11. Bring the mixture to a boil.
12. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is cooked through and the liquid is absorbed.
13. Return the cooked chicken to the skillet.
14. Stir in the tortilla wedges.
15. Sprinkle the shredded cheese evenly over the top of the skillet.
16. Cover the skillet and cook for a few more minutes, until the cheese is melted and bubbly.
17. Optionally broil the skillet in the oven for a minute or two to brown the cheese, watching closely to prevent burning.
18. Remove from heat and let cool slightly.
19. Garnish with sour cream, salsa, avocado, cilantro, and green onions.
20. Serve immediately and enjoy.

Quick Tips and Shortcuts

Use precooked rotisserie chicken to cut active time in half; add it in step 13 and warm through. Swap instant rice for long-grain if you need a faster cook but reduce liquid and simmer time accordingly. Canned enchilada sauce keeps the flavor consistent, but a quick mix of tomato sauce, chili powder, and a splash of chicken broth works in a pinch. For extra hands-off cooking, transfer to a 350°F oven covered for rice to absorb liquid while you prep toppings. If you liked the savory skillet vibe, try pairing with another fast favorite like this copycat steak dinner on a different night.

Storage and Meal Prep

Cool leftover skillet completely before storing in airtight containers. It keeps well in the refrigerator for up to three days and reheats on the stove or in the microwave with a splash of broth to loosen the rice. For meal prep, portion into individual containers and add fresh toppings just before eating to retain texture. You can also freeze portions for up to two months; thaw overnight in the fridge before reheating.

Short Closing Note

This Chicken Rice Enchilada Skillet is a fast, all-in-one meal that still feels special. With a few smart shortcuts, it’s perfect for busy nights and weekend leftovers.

Conclusion

For a similar one pot approach with a slightly different method, see this detailed recipe at One Pot Chicken Enchilada Rice Casserole – RecipeTin Eats.

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