There’s something irresistibly cozy about digging into a bubbling pan of enchiladas straight from the stove, especially when the entire dish comes together in one skillet. These skillet chicken enchiladas with rice are everything you want from ultimate comfort food—savory, creamy, and full of flavor, but with the bonus of being ridiculously easy to make. Whether you’re looking for a new take on shredded chicken recipes or trying to keep weeknight dinners stress-free, this dish is a total winner. It’s a fun twist on traditional baked chicken enchiladas but with half the effort and all the flavor.
Skillet Chicken Enchiladas with Rice
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mexican
Large Oven-Safe Skillet (10–12 inches) A cast-iron skillet works best for even cooking and finishing under the broiler. If you don’t have one, any oven-safe pan will do.
Mixing spoon or spatula For stirring ingredients evenly.
Cutting board and knife For prepping veggies and slicing tortillas.
Measuring cups and spoons Essential for ingredient accuracy.
Broiler (optional) To melt and brown the cheese on top for a golden finish.
For the Main Dish
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 1/2 cups cooked white rice leftovers work great!
- 2 cups shredded chicken rotisserie or crockpot chicken is ideal
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups enchilada sauce store-bought or homemade
- 6 small corn tortillas sliced into strips
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup sour cream
- Fresh cilantro chopped (for garnish)
- Lime wedges optional, for serving
Optional Add-ins
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup corn kernels frozen or fresh
- 1 jalapeño finely chopped, for heat
Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the Chicken and Spices
Add the shredded chicken to the skillet along with cumin, paprika, chili powder, salt, and pepper. Stir to coat the chicken evenly in the spices. This is where the aroma really starts to resemble the best chicken enchiladas ever.
Mix in Rice and Sauce
Stir in the cooked rice and enchilada sauce, letting everything warm through for about 3–4 minutes. If you're looking for healthy chicken recipes, consider using brown rice or cauliflower rice for a lighter touch. You can also add in corn and black beans at this point if using.
Add the Tortillas
Fold in the tortilla strips, which will soak up all that flavorful sauce and mimic the texture of baked enchiladas without the extra baking time.
Stir in Sour Cream and Cheese
Reduce heat to low and gently stir in the sour cream for a creamy texture. Then sprinkle Monterey Jack and cheddar cheeses evenly over the top.
Melt the Cheese
Cover the skillet with a lid and let the cheese melt for 3–4 minutes on low heat. If you want that irresistible bubbly and golden top, pop the skillet under the broiler for 2–3 minutes until the cheese is perfectly browned.
Garnish and Serve
Remove from heat, sprinkle with chopped cilantro, and serve with lime wedges. The result is an unbelievably rich and satisfying plate of creamy chicken enchiladas—all made in one pan.
Perfect Pairings
This skillet meal is hearty on its own, but here are a few ideas to make your dinner table shine:
- Side Salad: A simple avocado and tomato salad with lime vinaigrette balances the richness.
- Mexican Street Corn: Also known as elote, it’s a flavorful, creamy, and spicy addition.
- Refried Beans: Classic and filling.
- Margaritas or Agua Fresca: For a festive vibe, serve with a cold glass of pineapple agua fresca or a classic lime margarita.
FAQs
1. What type of chicken works best?
Boneless, skinless chicken breasts or thighs both work well. Thighs are juicier and add more flavor. Using precooked crockpot chicken or rotisserie chicken makes this one of the easiest shredded chicken enchiladas recipes you’ll ever try.
2. Can I make this dish ahead of time?
Absolutely! Prepare everything up until the cheese melting step. When ready to eat, simply reheat in the skillet and add the cheese to finish.
3. Is there a healthier version of this recipe?
Yes! Use reduced-fat cheese and Greek yogurt instead of sour cream. Swap in brown rice or even quinoa to keep it aligned with healthy chicken recipes.
4. Can I freeze leftovers?
Yes, this dish freezes well. Let it cool completely and store in airtight containers. Reheat in a skillet or microwave with a splash of water or extra enchilada sauce.
5. Can I use green enchilada sauce instead?
Definitely! For a zesty twist and to mimic white chicken enchiladas, use green sauce and consider adding some green chilies and extra sour cream.
