If you’re craving a one-pan wonder that’s packed with bold flavors and comforting textures, the Chicken Enchilada Skillet Rice Recipe is your new best friend. This dish brings together tender chicken, zesty enchilada sauce, vibrant veggies, and perfectly seasoned rice in a hearty, satisfying skillet meal. It’s colorful, cozy, and ready in just about 20 minutes—ideal for a busy weeknight or anytime you want a fuss-free, delicious dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Chicken Enchilada Skillet Rice Recipe lies in its simplicity and how each ingredient plays a crucial role in delivering that authentic enchilada taste with a fun rice twist. These staples work in harmony to create layers of flavor, texture, and color that will brighten up your dinner table in no time.
- Knorr Mexican Rice (1 package): Provides a flavorful, seasoned rice base that’s easy to prepare and perfect for soaking up sauce.
- Cooked chopped chicken (2 cups): Adds protein and heartiness, plus it easily absorbs the delicious enchilada flavors.
- Enchilada sauce (10 oz can): Brings that rich, tangy, and mildly spicy sauce that defines this dish.
- Black beans (1 cup): Offer creaminess and fiber, complementing the chicken with a lovely earthy bite.
- Corn kernels (1 cup): Add sweetness and a pop of color, balancing the savory elements perfectly.
- Rotel diced tomatoes and green chilies (10 oz can, undrained): Inject a fresh, zesty kick with mild heat and vibrant tomato flavor.
How to Make Chicken Enchilada Skillet Rice Recipe
Step 1: Prepare the rice
Start by cooking the Knorr Mexican Rice according to the package directions. This ensures your rice is perfectly seasoned from the get-go, laying a strong flavor foundation for this skillet recipe.
Step 2: Combine and simmer the main ingredients
In a large skillet, toss in the cooked chicken, enchilada sauce, black beans, corn kernels, and the undrained Rotel tomatoes and green chilies. Bring everything to a boil over medium-high heat so the ingredients meld and the sauce warms through beautifully.
Step 3: Incorporate the rice and finish cooking
Lower the heat to medium-low, stir in the cooked rice, and let everything cook together for 5 minutes. This allows the rice to soak up those bold enchilada flavors and the ingredients to blend into a warm, comforting skillet meal you’ll want on repeat.
How to Serve Chicken Enchilada Skillet Rice Recipe
Garnishes
Brighten up your Chicken Enchilada Skillet Rice Recipe with dollops of sour cream, a sprinkle of fresh cilantro, or some shredded cheddar or Monterey Jack cheese melted on top. Add sliced avocado or a squeeze of lime for a fresh, creamy twist that complements every bite.
Side Dishes
This dish is hearty enough to stand alone, but if you want to round out your meal, a simple green salad with a zesty dressing or some crunchy tortilla chips on the side make perfect companions for texture and contrast.
Creative Ways to Present
For a fun presentation, serve the skillet rice in individual ramekins or stuff it into warm tortillas for hearty enchilada-style burritos. You can also scoop portions into bell pepper halves for colorful, edible bowls that make the meal visually stunning and extra festive.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Enchilada Skillet Rice Recipe in an airtight container and store it in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious when reheated.
Freezing
If you want to keep it longer, this dish freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Just be sure to cool it completely before freezing to preserve texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally, or microwave until warmed through. Add a splash of water or broth if the mixture seems dry to restore its saucy goodness.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While Knorr Mexican Rice is great for its seasoning, you can swap in any cooked rice you have on hand, such as brown rice or jasmine. Just adjust the seasoning to taste.
Is this recipe spicy?
This Chicken Enchilada Skillet Rice Recipe has mild heat thanks to the enchilada sauce and Rotel tomatoes with green chilies. You can easily adjust the spice level by choosing a mild or hot enchilada sauce.
Can I use leftover rotisserie chicken?
Yes! Leftover rotisserie chicken is perfect—it’s already cooked and juicy, making this recipe quick and even more flavorful.
What can I add to make this recipe vegetarian?
To make it vegetarian, simply omit the chicken and add extra beans, diced veggies like zucchini or bell peppers, or even tofu for protein.
Can I make this recipe gluten-free?
Check the labels on your enchilada sauce, Rotel, and Knorr rice mix. Many brands are naturally gluten-free or offer gluten-free versions to keep this dish safe for gluten-sensitive diners.
Final Thoughts
Cooking the Chicken Enchilada Skillet Rice Recipe is like creating a little fiesta in your own kitchen, blending fresh, simple ingredients into a comforting, flavor-packed meal. Whether you’re cooking for friends, family, or just yourself, this dish brings that satisfying, homemade magic without hassle. Go ahead, give it a try—I promise you’ll fall in love with how effortlessly delicious it is!
Print
Chicken Enchilada Skillet Rice Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A quick and flavorful Chicken Enchilada Skillet Rice that combines seasoned Mexican rice, tender chicken, enchilada sauce, black beans, corn, and spicy diced tomatoes, all cooked together in one skillet for a satisfying and easy weeknight meal.
Ingredients
Main Ingredients
- 1 (5.4-oz) package Knorr Mexican Rice
- 2 cups cooked chopped chicken
- 1 (10-oz) can enchilada sauce
- 1 cup black beans
- 1 cup corn kernels
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
Instructions
- Prepare the rice: Cook the Knorr Mexican Rice according to the package directions, ensuring it is fluffy and ready to be combined with other ingredients.
- Combine ingredients in skillet: In a large skillet, add the cooked chopped chicken, enchilada sauce, black beans, corn kernels, and the undrained Rotel diced tomatoes and green chilies. Bring the mixture to a boil over medium-high heat to heat through and combine flavors.
- Simmer with rice: Reduce the heat to medium-low, then stir in the cooked rice. Continue cooking for 5 minutes, stirring occasionally to allow the flavors to meld and the dish to heat evenly.
Notes
- You can substitute canned black beans with cooked homemade beans if preferred.
- For extra heat, add chopped jalapeños or hot sauce to taste.
- This dish pairs well with a garnish of fresh cilantro, sour cream, or shredded cheese.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Use cooked rotisserie chicken to save time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
