Chicken Enchilada Skillet Recipe - Easy Chicken Recipes (2024)

What is a chicken enchilada skillet?

A chicken enchilada skillet is an easy, one-pan recipe that gives you all the flavor of chicken enchiladas with none of the fuss. You simply add all of the ingredients to a large skillet, let it simmer for 20-25 minutes, and you’ve got an easy weeknight casserole!

What kind of chicken should I use in a chicken enchilada skillet?

This recipe calls for cooked shredded chicken, so I always recommend buying a rotisserie chicken at the grocery store and shredding that. You could also follow my recipes for crockpot shredded chicken or instant pot shredded chicken!

Can I make a chicken enchilada skillet with a different kind of beans?

You sure can! I like black beans here, but you could also use pinto or kidney beans.

How can I tell when rice is fully cooked?

20-25 minutes should be plenty of time for the rice to cook, but you can check for doneness by biting into a grain of rice. If it feels hard, it is undercooked. If you are able to bite through it easily, it is fully cooked.

• ▢ 2 teaspoons olive oil
• ▢ 1 cup diced onion
• ▢ 1 teaspoon minced garlic about 2 cloves
• ▢ ¾ cup uncooked white rice
• ▢ 15 ounces canned tomatoes and green chiles 1 can
• ▢ 10 ounces canned red enchilada sauce 1 can
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ 15 ounces canned black beans drained and rinsed (1 can)
• ▢ 1 cup low-sodium chicken broth
• ▢ 3 cups shredded cooked chicken
• ▢ 2 cups Mexican cheese blend
• ▢ Fresh cilantro optional, for garnish
• ▢ Sliced green onions optional, for garnish

Serve With (optional)

• ▢ Tortilla chips
• ▢ Lime wedges
• ▢ Sour cream
• ▢ Sliced avocado
• ▢ Hot sauce

• Heat the oil in a deep 12-inch skillet set over medium heat. Add in the onions and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.

  2 teaspoons olive oil, 1 cup diced onion, 1 teaspoon minced garlic

  

• Add in the rice and stir well, followed by the tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt. Stir well to coat.

  ¾ cup uncooked white rice, 15 ounces canned tomatoes and green chiles, 10 ounces canned red enchilada sauce, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt

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• Bring to a low simmer, then add the beans, broth, and chicken. Stir well, then bring the mixture to a boil. Cover the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes, or until the liquids are absorbed and the rice is fully cooked. Stir a couple of times during the cooking time to keep the rice from clumping.

  15 ounces canned black beans, 1 cup low-sodium chicken broth, 3 cups shredded cooked chicken

  

• Once the rice is fully cooked, sprinkle on the cheese. Cover the skillet and turn the heat off, allowing the cheese to melt in the residual heat.

  2 cups Mexican cheese blend

  

• Garnish with cilantro and green onions and cilantro, and serve as desired.

  Fresh cilantro, Sliced green onions, Tortilla chips, Lime wedges, Sour cream, Sliced avocado, Hot sauce

• This recipe would be great with ground beef or ground/shredded turkey!
• In place of the garlic powder, you can use 2 cloves of minced garlic.
• Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
• You can use vegetable broth in place of the chicken broth.
• You can use brown rice in place of the white rice.
• Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
• Nutritional information does not include optional ingredients.
• Use a rotisserie chicken to save time, or make shredded chicken the day before.
• Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
• The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
• This casserole is great eaten with tortilla chips like a dip!

Storage:Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chicken Enchilada Skillet Recipe

Amount Per Serving

Calories 558Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 106mg35%

Sodium 1426mg62%

Potassium 812mg23%

Carbohydrates 50g17%

Fiber 9g38%

Sugar 8g9%

Protein 42g84%

Vitamin A 1162IU23%

Vitamin C 14mg17%

Calcium 388mg39%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.