Chicken Enchilada Skillet with Rice (One-Pan Mexican Lunch Idea)

A Bold, Comforting Skillet Meal Inspired by Classic Enchiladas

Hi there, food lover! 👋 Ready to spice up your lunch routine with something cozy, colorful, and irresistibly satisfying? This Chicken Enchilada Skillet with Rice is the perfect one-pan Mexican-inspired dish that brings all the flavors you love—without the fuss of rolling tortillas or baking trays.

Inspired by traditional enchiladas found in family kitchens across Mexico and Tex-Mex households, this skillet recipe captures the heart of enchiladas in a faster, more practical way. You still get tender chicken, savory enchilada sauce, fluffy rice, warm spices, and gooey melted cheese—but all cooked together in one pan for maximum flavor and minimal cleanup .

This is an ideal “lazy lunch” or easy dinner when you want something homemade but don’t have hours to spend cooking. It’s hearty enough to keep you full, flexible enough to customize, and comforting enough to feel like a proper meal. Whether you’re meal-prepping for the week, cooking for family, or just craving bold Mexican flavors on a busy day, this skillet delivers every time.

Let’s bring those enchilada flavors straight to the stovetop—simple, satisfying, and full of soul 🌮❤️.

🧄🌽 Ingredients (Simple Pantry Staples)

Main Skillet Ingredients

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced

Rice & Sauce

• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth (low sodium preferred)
• 1½ cups red enchilada sauce (store-bought or homemade)

Seasonings

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Beans, Corn & Cheese

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1½ cups shredded Mexican-blend cheese or cheddar

Optional Toppings (Highly Encouraged 🌟)

• Fresh cilantro, chopped
• Green onions
• Sour cream or Greek yogurt
• Avocado slices or guacamole
• Lime wedges

🍳 Step-by-Step Directions (One Pan, No Stress)

1. Heat the olive oil in a large deep skillet over medium heat.
2. Add the diced chicken, season lightly with salt and pepper, and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
3. Stir in the diced onion and bell pepper. Cook for 3–4 minutes until softened and fragrant.
4. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 30 seconds to bloom the spices 🌶️.
5. Pour in the uncooked rice, stirring well so it absorbs the spices and oil.
6. Add the enchilada sauce and chicken broth. Stir gently to combine everything evenly.
7. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and cook for 18–20 minutes, until the rice is tender and most of the liquid is absorbed.
8. Once the rice is cooked, stir in the black beans and corn.
9. Sprinkle the shredded cheese evenly over the top. Cover again and cook for 3–5 minutes, until the cheese is fully melted and gooey 🧀.
10. Remove from heat and let the skillet rest for 5 minutes before serving.
11. Garnish with cilantro, green onions, avocado, or a squeeze of fresh lime juice. Serve warm and enjoy!

📝 Notes & Easy Variations

• Protein swap: Shredded rotisserie chicken works beautifully—just add it when you add the beans.
• Spice level: Use mild enchilada sauce for a family-friendly dish or spicy sauce for extra heat 🔥.
• Rice options: Long-grain white rice works best, but jasmine rice also performs well.
• Make it creamy: Stir in ¼ cup sour cream before adding cheese for a richer texture.
• Vegetarian version: Replace chicken with sautéed zucchini, mushrooms, or extra beans.

This dish stores wonderfully and reheats well, making it perfect for meal prep lunches throughout the week.

🥗 Nutritional Information (Approximate)

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~480 | 🍽️ Servings: 4

• Protein: 32g
• Carbohydrates: 46g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 7g
• Sodium: Moderate

A balanced, filling meal that keeps you energized without weighing you down—perfect for lunch or dinner 💪.

❤️ Why This One-Pan Skillet Works

This Chicken Enchilada Skillet with Rice combines everything we love about enchiladas into one comforting, practical dish. It’s warm, flavorful, satisfying, and incredibly easy to make. One pan, bold flavors, and happy bellies—what more could we ask for?

Whether you’re cooking for yourself or feeding a crowd, this skillet recipe brings that homemade, traditional comfort with modern convenience. It’s proof that good food doesn’t have to be complicated to be delicious 🥰.

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Bon appétit and happy cooking!