Description
A delicious and easy one pot chicken enchilada skillet that’s perfect for a quick weeknight dinner. Tender chicken, black beans, corn, and rice cooked together in a flavorful enchilada sauce, topped with melted cheese and fresh cilantro.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain white rice, uncooked
1 cup low sodium chicken broth
1 cup red enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Mexican blend cheese
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice, chicken broth, enchilada sauce, black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
Return the chicken pieces to the skillet and stir into the mixture.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Stir halfway through cooking to prevent sticking.
Remove the lid and sprinkle shredded cheese evenly over the top.
Cover again and cook for an additional 2-3 minutes until the cheese is melted.
Remove from heat and sprinkle chopped fresh cilantro over the skillet.
Serve hot directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes