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Chicken and Rice Enchillada Skillet

shredded chicken, cooked rice, corn, black beans, Mexican spices and melted cheese in one skillet
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Ingredients

Instructions

  1. To help speed up the cooking time, slice the chicken in half lengthwise so it will cook faster.  Season it with salt and pepper.  Heat the olive oil over medium high heat in large OVEN SAFE skillet.
  2. Add the chicken and cook each side for 3-4 minutes or until cooked through and no longer pink.  Set it aside onto a plate.  You can do this step the night before or use a Rotisserie chicken from the store for convenience.
  3. Add another Tablespoon of oil to the pan and add the onions and red pepper.  Cook for approx. 3 min or until soft.  Add the garlic and cook another minute more.
  4. Add all the dry spices and stir to incorporate and bring out their flavor.
  5. Add the corn and the beans. Stir to combine.  Add the tomatoes and chicken broth.  Bring it to a boil and add the rice.  Cover and lower the heat to low so the rice can simmer.  Try not to lift the lid until the rice is cooked, approximately 15-18 minutes.  Watch it though because you don’t want the rice to be mushy. It will continue to cook on its own and under the broiler.
  6. Meanwhile, shred or roughly chop chicken.
  7. When the rice is cooked, add the chopped up chicken and sprinkle half the cheese into the rice and stir.  Sprinkle the other half on top.  Put it under a very hot broiler until it’s golden and bubbly.
  8. Serve with chopped cilantro, sour cream, guacamole and chips if desired.