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Easy Cheesy Chicken Enchilada Rice Skillet

This easy cheesy chicken enchilada rice skillet is a cozy one-pan stovetop dinner made with chicken breast, enchilada sauce, white rice, onion, garlic, broth, and melty cheese. It has all the saucy, cheesy flavor of chicken enchiladas, but without rolling tortillas or baking a casserole. Top it with sour cream, pico de gallo, and crushed tortilla chips for the perfect creamy, fresh, crunchy finish.
Print Recipe
Easy Cheesy Chicken Enchilada Rice Skillet
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • Avocado oil
  • 1 lb chicken breast sliced thin so it cooks quickly
  • Salt and pepper to taste
  • 1/2 onion finely diced
  • 3 cloves garlic finely minced
  • 24 oz enchilada sauce
  • 2 1/2 cups chicken broth or water
  • 1 1/2 cups uncooked white rice short, medium, or long grain
  • 1 to 1 1/2 cups grated cheese

Toppings

  • Sour cream
  • Pico de gallo
  • Crushed tortilla chips

Instructions

  • Heat a drizzle of avocado oil in a large skillet over medium-high heat.
  • Season the chicken with salt and pepper, then add it to the skillet. Cook on both sides until the chicken is fully cooked through. Transfer the chicken to a plate and set it aside.
  • If the skillet looks dry, add a little more avocado oil. Add the diced onion and cook for about 1 minute, until it starts to soften.
  • Add the garlic and cook for another 30–60 seconds, stirring often so it doesn’t burn.
  • Pour in the enchilada sauce and chicken broth or water. Stir everything together and bring it to a simmer.
  • Stir in the uncooked rice, then cover the skillet with a lid and reduce the heat to medium-low.
  • Let the rice cook, covered and undisturbed, for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed. Try not to stir while it cooks so the rice stays fluffy and doesn’t get mushy.
  • While the rice cooks, chop or shred the cooked chicken.
  • Once the rice is cooked, stir the chicken back into the skillet.
  • Sprinkle the grated cheese over the top. Cover the skillet for a few minutes, until the cheese is melted. For a bubbly golden top, place the skillet under the broiler for a few minutes if your skillet is oven-safe. You will most likely need to let the dish stand for 5 or so minutes for the rice to fully set.
  • Top with sour cream, pico de gallo, and crushed tortilla chips before serving.

Notes

Use chicken broth instead of water for more flavor.
Make sure your skillet has a fitted lid so the rice can steam properly.
Once the rice is added, avoid stirring while it cooks. This helps keep the rice from getting too soft or mushy.
If your skillet is not oven-safe, just melt the cheese on the stovetop with the lid on.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until warmed through. If the rice thickens in the fridge, add a small splash of broth or water before reheating.
Servings: 6