Chicken Enchilada Rice Skillet
Skillet chicken enchilada is simple and delightful. This is a full meal that is made with rice, chicken, beans, corn and so much more. It is easy, effortless and perfect for a weeknight meal!
Serves: 6-8
  • 2 tbsp. olive oil
  • 1 lb. boneless, skinless chicken breast, cut in pieces
  • ¬Ĺ teaspoon. salt
  • 1 small onion, diced
  • 1 medium bell pepper, diced
  • 1 tablespoon chili powder
  • 3 tsp. cumin
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken stock or broth
  • 1½ cup diced tomatoes ( or one 15 oz can,¬†drained)
  • 1 4 oz can green chiles, drained
  • 1 10 oz. can mild enchilada sauce
  • 1 cup frozen corn kernels
  • 1 15 oz. can black beans, drained and rinsed (or pinto)
  • 1 cup Mexican blend cheese, shredded
  • Optional toppings:
  • green onions
  • cilantro
  • diced avocado
  1. Add the 1 tablespoon olive oil to a large skillet or stock pot, heat over medium high heat. Add the chicken and sprinkle with salt and pepper and cook until the chicken is no longer pink about 4-5 minutes. Place cooked chicken on a plate and set aside.
  2. Add the remaining olive oil, add onion, bell pepper, chili powder, and cumin. Cooke for 3-4 minutes until the onion is soft. Stirring occasionally.
  3. Add the chicken back, then rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the rice should be golden brown.
  4. Add the chicken broth, tomatoes, green chiles, enchilada sauce,black beans and corn. Stir, and bring the liquid to a boil.
  5. Reduce to a simmer and cover. Cook covered, stirring 1-2 times through simmer process. Let it cook until the rice has absorbed most (99%) of the liquid (about 22-24 minutes for white rice, brown rice will take longer).
  6. Remove from the heat. Top with cheese. Cover and let it rest for 5-10 minutes.
  7. Optional: Garnish with cilantro, green onions, and avocado
Recipe by Two Sisters Kitchens at