This One Pan Chicken Enchilada Skillet is a real treat! Packed with juicy chicken, bold spices, and cheese, it all comes together in one comforting dish. No fuss and no extra dishes!
Who doesn’t love a meal that cooks itself? I enjoy whipping this up on busy nights. Just throw in the ingredients, and let the magic happen while I relax for a bit. 🥳
This dish is a winner for its easy prep and cleanup. I often add extra veggies to sneak in some health, and trust me, it tastes amazing every time!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my favorite for this recipe. It’s already cooked and adds a lot of flavor. If you’re looking for a healthier option, you can use grilled chicken breast or even canned chicken in a pinch.
Onion: A small onion adds sweetness and depth. If you’re out of onions, shallots work nicely too. You can skip onions entirely if you’re sensitive to them or looking to reduce prep time.
Red Enchilada Sauce: The sauce brings a rich flavor to the skillet. If you don’t have any, you can blend some diced tomatoes with a little chili powder and cumin for a quick substitute.
Long-Grain White Rice: Long-grain rice fits well here as it cooks quickly. Brown rice is a healthier option but will take longer to cook, so adjust your liquid and cooking time accordingly.
Shredded Cheese: Choose your favorite cheese blend! I like using Monterey Jack and cheddar. If you’re dairy-free, look for plant-based cheese shreds that melt well.
How Do I Make Sure the Rice is Perfectly Cooked?
Cooking rice can sometimes be tricky, but here’s how to nail it! First, ensure you have enough liquid. The rule of thumb is 1 cup of rice to about 1.5 cups of liquid. In this recipe, the chicken broth and enchilada sauce provide the necessary moisture.
- After adding the rice to the skillet, make sure everything is mixed well. Bring it to a boil.
- Once boiling, reduce the heat to low and cover. This steams the rice, allowing it to absorb the liquid.
- Let it simmer for about 20 minutes. Avoid lifting the lid too often; it lets steam escape, which can affect cooking time.
After 20 minutes, check the rice for doneness. It should be tender and fluffy. If undercooked, add a bit more broth, cover, and let it go a bit longer. Enjoy your one pan meal without the stress!
How to Make One Pan Chicken Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cooked chicken, shredded (rotisserie chicken works well)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (10 oz) red enchilada sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. In total, you’ll be ready to enjoy your One Pan Chicken Enchilada Skillet in about 35 minutes. It’s quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant. This step builds a lovely base of flavor for your dish!
2. Mix Everything Together:
Now it’s time to add the fun stuff! Stir in the shredded chicken, black beans, corn, enchilada sauce, rice, chicken broth, chili powder, cumin, and a sprinkle of salt and pepper. Mix everything together really well so all the flavors can blend nicely.
3. Let It Simmer:
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. This will give the rice time to cook through and absorb most of the liquid. Make sure to check occasionally to prevent it from sticking!
4. Add the Cheese:
After 20 minutes, remove the lid and sprinkle the shredded cheese evenly on top of the dish. Cover the skillet again for a few minutes until the cheese melts and is nice and bubbly. Your kitchen will smell amazing right about now!
5. Garnish and Serve:
Remove the skillet from the heat. Garnish with sliced green onions and fresh cilantro if you’d like. Serve hot right from the skillet for a fun and easy meal. Enjoy your delicious One Pan Chicken Enchilada Skillet! You did great!
Can I Use Different Types of Beans?
Absolutely! If you prefer other beans, you can use pinto beans, kidney beans, or even chickpeas. Just ensure they’re drained and rinsed if canned. Adjust the seasoning slightly to balance the different flavors if necessary!
How Can I Make This Recipe Spicier?
If you’re looking to spice things up, consider adding some diced jalapeños or a pinch of cayenne pepper when you add the spices. You can also top with a dash of hot sauce before serving for extra heat!
Can I Substitute the Rice with Quinoa or Cauliflower Rice?
Yes, you can substitute long-grain white rice with quinoa. Use the same quantity but adjust the cooking time to about 15 minutes. For cauliflower rice, reduce the amount to about 1-1.5 cups and add it in during the last 10 minutes of cooking to avoid overcooking.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of broth to keep it moist. Enjoy your meal again without losing flavor!
