Skillet Chicken Enchiladas with Rice
Equipment
- 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.
Ingredients
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
Instructions
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.