It’s 6pm, you’re tired, and everyone is asking what’s for dinner. You need a meal that is fast, filling, and easy to clean up. This saucy chicken rice bake is the perfect solution for your busy evening. It brings all the bold flavors of enchiladas into one simple skillet. Your whole family will love the cheesy topping and the tender rice. You can have this on the table in under an hour tonight.
This recipe is a lifesaver when you want something warm and comforting. It uses simple pantry staples that you likely already have in your kitchen. The combination of red sauce and melted cheese is always a huge hit. You do not need to be an expert cook to make this. It is designed to be stress-free and delicious for every home cook. Every bite is packed with protein, beans, and colorful corn for a complete meal.
Why This Recipe Is a Winner
This dish is perfect for those busy fall back-to-school nights. When the weather gets cooler, you start craving something hearty and warm. This skillet delivers that cozy feeling without requiring hours in the kitchen. You only have to wash one pan when you are finished eating. That means more time for you to relax after a long day. It is truly a one-pan wonder for your weekly rotation.
The flavors are balanced so that even picky eaters will enjoy it. You get a little bit of smoke from the cumin and chili powder. The red enchilada sauce keeps everything moist and flavorful as it cooks. The rice absorbs all the savory chicken broth and spices perfectly. Adding tortilla strips at the end provides a satisfying crunch in every bite. Your guests or family will think you spent much longer on this.
Simple Method
Making this meal is as easy as sautéing and simmering. You start by browning the chicken to lock in all the juices. Then, you simply stir in the rest of the ingredients and wait. The rice cooks right in the sauce, which saves you an extra pot. Finishing it under the broiler creates that golden, bubbly cheese layer we all love. It is a very forgiving process that works every single time. Even if you are a beginner, you can do this with total confidence.
Ingredients You’ll Need
Most of these items are likely sitting in your pantry or freezer right now. Using fresh chicken and frozen corn makes this both healthy and very affordable.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 1/4 cups chicken broth
- 10 oz red enchilada sauce
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup corn tortilla strips
Step-by-Step
- Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat.
- Add chicken cubes, onion, and garlic to the skillet. Sauté until chicken is browned on all sides and onions are translucent, approximately 6 minutes.
- Stir in the uncooked rice, chili powder, cumin, salt, and pepper. Cook for 1 minute to lightly toast the rice.
- Pour in the chicken broth and enchilada sauce. Stir in the black beans and corn.
- Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Preheat the oven broiler to high.
- Remove the lid and sprinkle the shredded cheese and tortilla strips evenly over the chicken and rice mixture.
- Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted and bubbling and the tortilla strips are lightly toasted.
- Remove from the oven and allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this skillet warm right in the center of your table. It looks beautiful with the melted cheese and toasted tortilla strips on top. You can add a dollop of cool sour cream to each plate. Freshly sliced avocado or a squeeze of lime adds a bright, fresh finish. These toppings help balance the richness of the red enchilada sauce. It is a complete meal that feels like a festive weeknight dinner.
If you want to add more greens, serve it with a salad. A simple side of shredded lettuce and tomatoes works very well here. You could also offer extra hot sauce for those who like heat. This is a great dish for a casual family gathering or potluck. Everyone loves a cheesy rice dish that is easy to scoop and eat. Set the table and enjoy this comforting meal with your favorite people.
Storage & Reheating
This recipe makes excellent leftovers for your weekday lunches. Store any extra portions in an airtight container in the fridge. It will stay fresh and delicious for up to four days. To reheat, you can use the microwave for a quick meal. For the best texture, use a 350°F oven for 10 minutes. This helps keep the rice fluffy and the cheese perfectly melted again. The flavors actually deepen and improve after sitting for a day.
Recipe Tips
- Rinse your black beans thoroughly to keep the sauce looking bright.
- Avoid lifting the lid while the rice is simmering to keep steam inside.
- Use a skillet with a tight lid for the most even cooking.
- Check that your skillet is oven-safe before you start the broiler step.
- Double the batch for a larger holiday crowd or a neighborhood potluck.
- Add a handful of fresh cilantro at the end for extra color.
- Cut your chicken into uniform cubes so they all cook at once.
- Wait the full five minutes before serving to let the sauce set.
Ways to Switch It Up
- Swap the chicken for ground turkey or beef for a different flavor.
- Use a dairy-free cheese alternative to make this dish completely lactose-free.
- Add diced bell peppers in the summer for a fresh garden crunch.
- Substitute brown rice but remember to increase the liquid and cooking time.
- Try green enchilada sauce for a tangy and slightly milder variation.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the chicken and rice mixture earlier in the day. Simply keep it in the fridge and add the cheese before broiling. It is a great way to save time on busy nights. Just ensure you reheat it thoroughly before adding the final toppings.
What if I do not have an oven-safe skillet?
You can still make this delicious meal without an oven-safe pan. After the rice is done, sprinkle the cheese on top and cover it. The residual heat will melt the cheese perfectly in a few minutes. You can toast the tortilla strips separately in a small pan.
How do I know when the rice is done?
The rice should be tender and all the liquid should be gone. If the rice is still firm, add two tablespoons of water. Cover it again and cook for three more minutes on low. Patience is key for getting the fluffiest rice every time.
I hope this cozy recipe brings your family together this fall. It is so rewarding to serve a hot meal with such little effort. Happy cooking and enjoy every cheesy bite!
— Alex
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1 cup long -grain white rice, uncooked
- 1 1/4 cups chicken broth
- 10 oz red enchilada sauce
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup corn tortilla strips
Instructions
- Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat.
- Add chicken cubes, onion, and garlic to the skillet. Sauté until chicken is browned on all sides and onions are translucent, approximately 6 minutes.
- Stir in the uncooked rice, chili powder, cumin, salt, and pepper. Cook for 1 minute to lightly toast the rice.
- Pour in the chicken broth and enchilada sauce. Stir in the black beans and corn.
- Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Preheat the oven broiler to high.
- Remove the lid and sprinkle the shredded cheese and tortilla strips evenly over the chicken and rice mixture.
- Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted and bubbling and the tortilla strips are lightly toasted.
- Remove from the oven and allow to rest for 5 minutes before serving.
