This Chicken Rice Enchilada Skillet is one of the rare recipes that everyone in my family likes. We have a Mexican meal in our meal plan just about every week, and this quick, easy dinner is full of flavor. It’s a one-skillet meal that goes from stovetop to oven to table in 30 minutes.
I first made this dish with leftover turkey and rice. It came together in almost no time with those leftovers on hand, but it doesn’t take much longer when you’re starting with uncooked chicken. I make this mild version to defend against the chorus of “This is too spicy!” from my kids. But you could add additional chili powder, diced jalapenos, or other seasonings to give it an extra kick.
If you don’t have an oven-safe skillet, you can make this in any skillet, and then transfer the mixture to an oven-safe dish for the final step.
Chicken Rice Enchilada Skillet
$2.12 per serving
- 1 tbs olive oil
- 1 small onion
- 1 lb chicken breast cut into bite-sized pieces
- 1 1/2 cups cooked brown rice
- 15 ounces plain tomato sauce
- 1 cup chicken broth
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 cup crushed tortilla chips
- 1/2 tsp salt or to taste
- 3/4 cup grated cheddar cheese or other
- Optional toppings: avocado, sour cream, cilantro, crushed tortilla chips
Preheat the oven to 375 degrees.
In a large cast iron skillet (10 to 12 inch diameter), saute the onion in the olive oil over medium-low heat until translucent. Add the chicken and cook for about 10 minutes, until the chicken is cooked through (no longer pink in the middle). Stir regularly during the 10 minutes to cook evenly.
Add the cooked rice, tomato sauce, chicken broth, chili powder, cumin, and crushed tortilla chips to the skillet. Stir everything together and let the mixture simmer for 5 minutes to thicken. Taste the mixture and add salt and/or other seasonings as needed.
Sprinkle the cheese on top of the mixture, then bake at 375 degrees for 10 minutes (or until the cheese is melted). You can turn on the broiler briefly at the end of the baking time to brown the cheese a bit.
Serve warm with any of the optional toppings.
Enchilada Skillet Price Breakdown
This recipe yields 4 servings of 1¼ cups each. It costs $8.49 to make using organic chicken breast from Costco ($5.99/lb.). This comes out to $2.12 per serving. If you use conventional chicken, the cost per serving is $1.37. I personally think it’s worth the extra $.75 per serving to spring for organic chicken. Try this easy, delicious Chicken Rice Enchilada Skillet for a quick dinner on a busy night.