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Chicken Enchilada Rice Skillet

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Chicken Enchilada Rice Skillet

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I love one dish meals. Chicken enchilada rice skillet is perfect for the summer because all you need to go with it is a salad and some chips and salsa. It is also a great weeknight supper because it can be made in about 30 minutes.

Chicken Enchilada Rice Skillet

Bite sized pieces of chicken are seasoned with a homemade spice blend and  cooked with chopped onions and garlic. Rice, chicken broth and mild enchilada sauce are added and then the whole shebang is cooked until the rice is tender.

Chicken Enchilada Rice Skillet
Serves: 4-6
  • 1 pound boneless skinless chicken breast approximately 2-3 small to medium breasts
  • 1 Tablespoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 3-4 cloves garlic, finely minced or pressed
  • 1 cup long grain white rice- not quick cooking
  • 1 1/2 cups low sodium chicken broth
  • 1 (10 oz) can mild red enchilada sauce
  • 1 cup shredded cheddar cheese
  1. Mix the paprika, turmeric, garlic powder, onion powder, salt, cayenne pepper, and black pepper together.
  2. Cut the chicken into bite sized pieces.
  3. Heat the oil in a 10 inch skillet with a lid until shimmering.
  4. Add the chicken, onion, and garlic and sprinkle with some of the spice mixture.
  5. Cook for 5-6 minutes or until the chicken is browned on both sides.
  6. Add the rice and toast for 1-2 minutes
  7. Pour in the chicken broth and enchilada sauce and bring to a boil
  8. Cover and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and chicken is cooked through
  9. Sprinkle with the cheese, cover and remove from heat. Let the rice sit for 5 minutes to melt the cheese


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