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!
This dinner came to mind because I worked a late day and still needed to go grocery shopping for the week. I did not feel like it at all, and I still had yet to make my shopping list. I decided to raid my pantry and see what I could come up with. Throwing everything into a skillet and hoping for the best is always a bit scary. As Jason and I were eating dinner, we both kept saying, “Okay this is really good.” I was thinking it would just be a mediocre dish, but it has so many different flavors on one plate.
You could make this with ground beef, turkey, or chicken too; they would all substitute just fine. Just make sure to drain the fat. Jason and I really like pinto beans, so I think next time I will try it with pinto beans instead. I had black beans on hand this time, and like I said earlier I didn’t feel like going grocery shopping yet. It’s also not that spicy of a dish. If you want more of a kick, you could add 1 teaspoon of red pepper flakes when you add the other seasonings.
- 2 tbsp. olive oil
- 1 lb. boneless, skinless chicken breast, cut in pieces
- ½ 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
- diced avocado
- 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.
- 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.
- 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.
- Add the chicken broth, tomatoes, green chiles, enchilada sauce,black beans and corn. Stir, and bring the liquid to a boil.
- 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).
- Remove from the heat. Top with cheese. Cover and let it rest for 5-10 minutes.
- Optional: Garnish with cilantro, green onions, and avocado