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A top-down view of a cheesy chicken and rice skillet topped with crunchy tortilla strips and melted Mexican cheese.
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One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 550kcal

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.