Ingredients
Scale
- 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), diced
- 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
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces to the hot oil and cook until browned and cooked through.
- Season the chicken with salt, pepper, chili powder, cumin, and garlic powder. Remove from skillet and set aside.
- Add the diced onion and bell pepper to the skillet and cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the uncooked rice, corn, and black beans.
- Pour in the enchilada sauce and chicken broth, bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Return the cooked chicken to the skillet and stir in the tortilla wedges.
- Sprinkle the shredded cheese evenly over the top of the skillet.
- Cover the skillet and cook for a few more minutes, until the cheese is melted and bubbly.
- Optionally broil the skillet in the oven for a minute or two to brown the cheese, watching closely to prevent burning.
- Remove from heat and let cool slightly. Garnish with sour cream, salsa, avocado, cilantro, and green onions.
- Serve immediately and enjoy.
Notes
Use precooked rotisserie chicken to cut active time in half. For meal prep, portion into individual containers and add fresh toppings just before eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg