Chicken Enchilada Skillet

7 Mar
Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteeing the Rice with Chicken

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Misture

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

Download and Print this Recipe

Download and Print this Yummy Recipe!


21 Responses to “Chicken Enchilada Skillet”

  1. Adam J. Holland March 7, 2015 at 8:47 am #

    Enchilada-flavored anything is … mucho bueno! This makes me hungry!

    Liked by 1 person

  2. Michael @ Michael's Woodcraft March 7, 2015 at 8:55 am #

    we love making the Chicken Enchilada, great with cold beer, chips and salsa!! 🙂 Looks delicious Kathryn!!

    Liked by 1 person

  3. iamrorykelly March 7, 2015 at 10:41 am #

    That looks incredible Kathryn – I always wondered what an enchilada I know and now I’m hooked!

    Liked by 1 person

    • anotherfoodieblogger March 7, 2015 at 10:43 am #

      Rory, enchiladas are typically filled with the meat, bean and rice mixture then rolled up in a tortilla. Then the sauce is poured over and it baked with cheese on top. This just simplifies it. Thanks for your comment!

      Liked by 1 person

  4. teagan geneviene March 7, 2015 at 12:23 pm #

    Gasp!!! OMG… We are unworthy. We are unworthy. Kathryn, you’ve out done yourself. Huge hugs! 😀

    Liked by 1 person

    • anotherfoodieblogger March 7, 2015 at 6:58 pm #

      Aww shucks, thank you Teagan. I’ve been awful busy this week. I plan on reading your latest installment tomorrow. HUGE HUGS BACK!!! ❤

      Liked by 1 person

  5. Gerlinde @ sunnycovechef March 7, 2015 at 7:59 pm #

    You have outdone yourself Kathryn, why go through all that work if you can simplify. Your enchilada skillet looks great.

    Liked by 1 person

  6. MealsWithMel March 8, 2015 at 12:33 pm #

    Love this 🙂 you can never go wrong with the good ol’ flavors of Enchilada.

    Liked by 1 person

  7. MealsWithMel March 9, 2015 at 9:28 am #

    I just wanted you to know I really enjoy reading your blog and I would like to nominate you for two awards… The Very Inspiring Blogger Award and The Versatile Blogger Award. Here is the link

    Liked by 1 person

    • anotherfoodieblogger March 9, 2015 at 4:43 pm #

      Oh my goodness, why thank you! I’ll have to check that out! I’ve been fighting a dratted cold for several days, hopefully I’ll have a clear head soon to do what’s needed for those. xoxoxo!

      Liked by 1 person

  8. Conor Bofin March 9, 2015 at 2:04 pm #

    Lovely. I particularly like the colours.

    Liked by 1 person

  9. evolvewithmary March 11, 2015 at 2:07 pm #

    One Skillet meals are my favorite, who has the time to wash dishes? Great recipe.

    Liked by 1 person


  1. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Chicken Enchilada Skillet […]


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