This Enchilada Chicken and Rice Skillet is one pan easy dinner! Leftover chicken is tossed with sautéed onion, garlic with tomato paste, my homemade enchilada seasoning, fire roasted tomatoes and green chiles, rice and beans. Simmered in broth until the rice is tender, then topped with cheese until melted and delicious! Serve with tortilla chips and toppings of your choice. Yields 6 servings in about 35 minutes.
Course one pan meals
Cuisine Tex Mex
Keyword black beans, chicken, dinner, easy, enchilada, one skillet meal, rice
1(15 ounce) canfire-roasted tomatoes and green chilessee notes
2cupscheddar jack cheesemore or less to your preference
4green onionssliced 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).