If you love enchiladas but don’t feel like rolling up tortillas, this Chicken Enchilada Skillet Rice is your new best friend. It’s packed with juicy chicken, fluffy rice, melty cheese, and all the bold flavors of enchiladas—without the extra work! Everything cooks in one pan, which means less mess and more flavor. This is a perfect weeknight meal, and kids love it!
What You’ll Need
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro (for garnish)
- 1 avocado, diced (for topping)
Tools
- Large skillet with lid
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon
Pro Tips
✅ Use Rotisserie Chicken – It saves time and adds extra flavor.
✅ Rinse the Rice – This removes excess starch and prevents it from getting sticky.
✅ Cheese Matters – For the best melt, shred your own cheese instead of using pre-shredded.
✅ Spice It Up – Add jalapeños or a dash of hot sauce if you like it spicy!
✅ Let It Rest – After cooking, let the rice sit for 5 minutes to absorb all the flavors.
Substitutions & Variations
🌿 Make It Vegetarian – Swap chicken for black beans or sautéed mushrooms.
🌽 Add More Veggies – Corn, zucchini, or spinach work great!
🌶️ Mild or Spicy? – Use mild or spicy enchilada sauce to suit your taste.
🍚 Swap the Rice – Brown rice or quinoa can be used; just adjust the cooking time.
Make Ahead Tips
- Chop the veggies and shred the chicken in advance.
- Store everything in airtight containers in the fridge for quick assembly.
- Cook the rice ahead of time and add it at the end for a faster meal.
How to Make Chicken Enchilada Skillet Rice
1️⃣ Sauté the Veggies
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking until soft, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
2️⃣ Add Chicken & Spices
Stir in 2 cups cooked shredded chicken, then add chili powder, cumin, paprika, and salt. Toss everything together until well coated in the spices.
3️⃣ Pour in the Sauce & Rice
Pour in enchilada sauce, drained diced tomatoes, and chicken broth. Stir well. Add uncooked rice, making sure it’s submerged in the liquid.
4️⃣ Simmer & Cook the Rice
Cover the skillet and reduce the heat to low. Let it simmer for 18-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
5️⃣ Add the Cheese & Melt
Remove the lid and sprinkle shredded Mexican cheese blend all over the rice. Cover again for 2-3 minutes until the cheese melts beautifully.
6️⃣ Garnish & Serve
Turn off the heat and sprinkle with chopped fresh cilantro and diced avocado. Serve hot and enjoy!
Leftovers & Storage
🥶 Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheat: Warm it in the microwave or a skillet with a splash of chicken broth.
❄️ Freeze: Store in a freezer-safe container for up to 3 months.
Try It & Share!
This one-pan Chicken Enchilada Skillet Rice is a total game-changer for busy nights. It’s quick, cheesy, and full of flavor! Give it a try, and let me know in the comments how your family liked it—or if you added your own twist! Happy cooking! 😊