Chicken Rice Enchilada Skillet
This chicken rice enchilada skillet is a quick, flavorful dinner recipe.
Cost $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.
Calories: 511kcal | Carbohydrates: 45g | Protein: 35g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 1466mg | Potassium: 1018mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1003IU | Vitamin C: 15mg | Calcium: 243mg | Iron: 3mg