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

Chicken and Rice Enchillada Skillet

  • Author: Debi


  • 12 Tbsp Olive Oil
  •  2 Chicken Breasts
  • 1 Cup Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Red Pepper, diced
  • ½ tsp Cayenne Pepper (optional)
  • 1 Tbsp Dried Oregano
  • 2 tsp Cumin
  • 2 tsp Chili Powder
  • 1 ½ tsp Coriander
  • 2 tsp Onion Powder
  • 1 Tbsp Brown Sugar
  • 1 tsp Sea Salt
  • Freshly ground Black Pepper
  • 24 oz Canned Crushed Tomatoes (you can also used diced)
  • 2 Cups Chicken Broth
  • 1 Can Beans, drained and rinsed (black or cannellini work best)
  • 1 1/2 Cups frozen Organic Corn
  • 1 Cup Rice (short, medium or long grain)
  • 2 Cups Shredded Cheese (any type will do)


  1. Season the chicken with a little salt and pepper and.  Heat a little olive oil over medium high heat in large OVEN SAFE skillet.
  2. Add the chicken and cook each side until it is cooked through and no longer pink.  Set aside. 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 and cook over medium heat for approx. 3-4 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 crushed 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.  Cook according to rice directions (brown or long grain rice can take up to 45 minutes).
  6. Meanwhile, shred or roughly chop chicken.
  7. When the rice is cooked, add the beans and corn.  Stir to combine.  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 if desired.

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