Enchilada Chicken and Rice Skillet

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

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 407

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

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
15 ounces canned black beans drained and rinsed (see notes)
3/4 cup long grain white rice
2 cups low-sodium chicken broth
15 ounces canned 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

US Customary - Metric

Instructions

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.

Notes

**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).

Nutrition