The skillet madness continues just in time for #TacoTuesday with this super easy one-pan version of one of our favorite Mexican dishes. Whip up this Chicken Enchilada & Rice Skillet tonight in less than 30 minutes.
My husband is Arizona born and raised, only leaving the state for his time in the Marine Corps. In fact the Bustos family has lived in this area for generations. Being a southwest native he loves the local flavors and dishes… I’ve said it before, the man will put anything in a tortilla!
One of his favorite Mexican dishes are chicken enchiladas and while I love to make them, they can be a bit time consuming. The solution was to incorporate all of the same flavors into a quick skillet meal. It also works out because we are a casa divided… he is a corn tortilla kind of guy while I prefer flour tortillas or even lettuce wraps.
This way we both get what we want which is always a bonus. Quite frankly the kid would be happy eating it straight out of the skillet! Customize the dish by adding in your favorite veggies like corn or squash; you could even make it vegetarian with a chicken substitute and vegetable stock. Then you just need to gather up your favorite taco toppings and you are in business.
the new Mrs. B
- 2-3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 2 cups chopped cooked chicken
- 1 cup rice
- 1 10-ounce can red enchilada sauce
- 1¼ cup chicken stock
- ¼ cup chopped cilantro
- Heat a large cast iron or covered skillet over medium heat. Add oil, onion, bell peppers, jalapeno and garlic. Sauté 3-4 minutes.
- Stir in chicken and rice; cook 2-3 minutes until rice is translucent.
- Add enchilada sauce and chicken stock; stir to combine. Bring to a low boil, cover and reduce heat to low. Simmer 10-12 minutes until rice is tender. Stir in cilantro. Serve hot with preferred toppings.