This Enchilada Chicken and Rice Skillet is one pan easy dinner! Leftover chicken (or rotisserie!) is tossed with sautéed onion, garlic with tomato paste, my homemade enchilada seasoning, fire roasted tomatoes and green chiles, rice and black beans. Simmered in broth until the rice is plump and tender. Then just top with cheese and cover until melted and delicious! Serves 6 in about 35 minutes.
While I’m not ready to say good-bye to summer. I’m SO excited for the fall, mostly for the food.
I sat on the couch literally all day yesterday planning what recipes I want to make. There’s just something about fall meals that I’ve always loved cooking.
With the arrival of fall comes back-to-school. This is a big year for the McNamara household, Haileigh is a senior (WHAT?) and Malloree a freshman. These two haven’t been in the same school since they were in 3rd and 6th grade. Haileigh will be driving Mal to school in the morning, which means I no longer have to drive anyone to and from school, and I will gleefully wave from my porch with my cup of coffee in hand. Until next school year anyways.
Before this momentus year begins, I’ll be taking Haileigh’s senior pictures and we still have a couple of college tours to go on. Malloree is counting down the days until we go school shopping. I think she’s more excited about supply shopping than for clothes. August is going to be one busy month.
In the meantime, I’m brushing up on some easy back to school dinner recipes I’ve had jotted down in my notebook. This gorgeous enchilada chicken and rice skillet was at the top on my list. Inspired by this Mexican version, this easy skillet dinner calls for leftover shredded chicken and my homemade enchilada seasoning. The cooking methods are similar, but this one takes a little less time, so you can put dinner on the table in no time flat.
To Make This Enchilada Chicken and Rice Skillet You Will Need:
- olive oil
- yellow onion
- leftover cooked shredded chicken (or rotisserie)
- tomato paste
- homemade enchilada seasoning
- long grain white rice
- black beans – rinsed and drained
- fire-roasted tomatoes and green chiles (I used Rotel)
- chicken broth
- cheddar jack cheese
Start by adding 2 teaspoons of light olive oil to a 12-inch large, deep-sided skillet. Drop in 1 small onion that has been diced and season with a pinch of kosher salt. Stir occasionally and cook about 8 to 10 minutes. Next add in the 2 cloves of minced garlic and cook 1 minute.
Next add in the 3 cups of shredded cooked chicken, 2 tablespoons enchilada seasoning and 2 tablespoons tomato paste.
Stir and cook for 1 additional minute.
Now add in 1 (15 ounce) can rinsed and drained black beans and 3/4 cup of long grain white rice.
Due to the fact that this cooks in 25 minutes, brown rice will not work in this recipe because it cooks in about 40 minutes or so.
Lastly pour in 2 cups of low-sodium chicken broth and the (15 ounce) can of fire-roasted tomatoes and (4 ounce) can green chiles. Earlier, I quickly pulse the tomatoes and chiles (with the liquids) in my mini-food processor so the tomatoes are in smaller pieces. My family is not down with large pieces of tomato in anything.
Bring to a boil, cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes or until the rice is tender. Stir half way through.
Stir one last time before topping with 2 cups of shredded cheddar jack cheese. If you can’t find cheddar jack, just toss together 1 cup cheddar with 1 cup Monterey Jack cheese. Return the lid to the enchilada chicken and rice skillet and reduce the heat to low until the cheese is completely melted. Because gooey cheese is the best kind of cheese.
Garnish the skillet or your individual bowls with sliced green onions and cilantro leaves. I serve this with tortilla chips, hot sauce and sour cream. But any toppings you can dream up will work beautifully.
Essentially this enchilada chicken and rice skillet is deconstructed enchiladas. All the flavors you love about enchiladas in one skillet and a fraction of the effort. And my family LOVES it. My husband especially. He even pointed out that this would make for an excellent dip to serve at a football party or fun gathering.
Enjoy! And if you give this Enchilada Chicken and Rice Skillet recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Enchilada Chicken and Rice Skillet
- 2 teaspoons light olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken, or use rotisserie]
- 2 tablespoons homemade enchilada seasoning blend
- 2 tablespoons tomato paste
- 1 (15 ounce) can black beans, drained and rinsed
- 3/4 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 (15 ounce) can fire-roasted tomatoes and green chiles, see notes
- 2 cups cheddar jack cheese, more or less to your preference
- 1/4 cup cilantro, for garnish
- 4 green onions, sliced for garnish
- Add oil to a 12-inch deep-sided skillet. Heat on medium and add in the onions with a pinch of kosher salt. Sauté until tender and the edges lightly golden, or about 8 to 10 minutes. Add in the garlic and cook 1 more minute.
- Next add in the cooked chicken, enchilada seasoning and tomato paste. Stir and cook for 1 minute before pouring in the broth and adding in the tomatoes, green chiles, beans and rice.**
- Bring to a boil, cover and 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 halfway through.
- Once cooked, stir one last time before topping with cheese. Cover and reduce the heat to low until the cheese has melted. Garnish with sliced green onions and cilantro.
- Serve with hot sauce, sour cream and tortilla chips.
- **I add the entire can of fire-roasted tomatoes and green chiles into a mini-food processor and pulse a few times to chop into smaller pieces (which is optional).
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
I made this dish tonight for dinner as directed and it was excellent! Only thing – if I can suggest – is that under the photos you tell when to add rice and beans, but in the steps within the recipe you don’t mention when to add those two ingredients. Also made the enchilada seasoning – it was superbThis will definitely be in dinner rotation.
Thank you so much! I’m so glad you enjoyed this recipe 🙂
This was such a hit with the family. It took 35 minutes to cook for me but I’ll just account for that next time. Will definitely repeat.
Thanks for taking the time to make the recipe, Kelli! And to leave a comment, I appreciate it 🙂
I’ve made this so many times and it’s always delicious! Thank you! I love the one pot aspect. Your recipes are always fabulous and with the quarantine upon us I will be looking at your blog more than
ever. Safe healthy!
I’m so glad to hear it, Sara! Thank you for taking the time to not only make this recipe, but also for leaving such a great review. Stay safe and healthy too!
I made this for dinner last and both my husband and I loved it! It was so easy but yet so good. I absolutely loved the spice mix. I think that’s the biggest part of why the dish was so good. Thanks for sharing the recipe!
That’s wonderful to hear! Thank you, Patricia!