Home Kitchen Straightforward Enchilada Chicken and Rice Skillet

While I’m not ready to say good-bye to summer. I’m SO excited for the fall, mostly for the food.

I sat on the couch actually all day yesterday planning what recipes I want to make. There’s only something about fall meals that I’ve always loved cooking.

With the arrival of fall comes back-to-school. This is a big year for the McNamara household, Haileigh is a senior (WHAT?) and Malloree a freshman. These two haven’t been in the same school since they were in 3rd and 6th grade. Haileigh will be driving A friend to school in the morning, which means I no longer have to drive anyone to and from school, and I will gleefully wave from my porch with my cup of coffee in hand. Until next school year anyways.

Before this momentus year begins, I’ll be taking Haileigh’s senior pictures and we still have a couple of college tours to go on. Malloree is counting down the days until we go school shopping. I think she’s more excited about supply shopping than for clothes. August is going to be one busy month.

In the meantime, I’m brushing up on some straightforward back to school dinner recipes I’ve had jotted down in my notebook. This handsome enchilada chicken and rice skillet was at the top on my list. Inspired by this Mexican version, this straightforward skillet dinner calls for leftover shredded chicken and my from-scratch enchilada seasoning. The cooking methods are similar, but this one takes a little less time, so you can put dinner on the table in no time flat.

To cook this Enchilada Chicken and Rice Skillet Gather:

• olive oil
• yellow onion
• garlic
• leftover cooked shredded chicken (or rotisserie)
• tomato paste
• kitchen-made enchilada seasoning
• long grain white rice
• black beans – rinsed and drained
• fire-roasted tomatoes and green chiles (I used Rotel)
• chicken broth
• cheddar jack cheese

Start by adding 2 teaspoons of light olive oil to a 12-inch large, deep-sided skillet. Drop in 1 small onion that has been diced and season with a pinch of kosher salt. Stir occasionally and cook about 8 to 10 minutes. Next add in the 2 cloves of minced garlic and cook 1 minute.

Next add in the 3 cups of shredded cooked chicken, 2 tablespoons enchilada seasoning and 2 tablespoons tomato paste.

Stir and cook for 1 additional minute.

Now add in 1 (15 ounce) can rinsed and drained black beans and 3/4 cup of long grain white rice.

Due to the fact that this cooks in 25 minutes, brown rice will not work in this method because it cooks in about 40 minutes or so.

Lastly pour in 2 cups of low-sodium chicken broth and the (15 ounce) can of fire-roasted tomatoes and (4 ounce) can green chiles. Earlier, I quickly pulse the tomatoes and chiles (with the liquids) in my mini-food processor so the tomatoes are in smaller pieces. Everyone at the table is not down with large pieces of tomato in anything.

Bring to a boil, cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes or until the rice is tender. Stir half way through.

Stir one last time before topping with 2 cups of shredded cheddar jack cheese. If you can’t find cheddar jack, only toss together 1 cup cheddar with 1 cup Monterey Jack cheese. Return the lid to the enchilada chicken and rice skillet and reduce the heat to low until the cheese is completely melted. Because gooey cheese is the dependable kind of cheese.

Garnish the skillet or your individual bowls with sliced green onions and cilantro leaves. I serve this with tortilla chips, hot sauce and sour cream. But any toppings you can dream up will work beautifully.

Essentially this enchilada chicken and rice skillet is deconstructed enchiladas. All the flavors you love about enchiladas in one skillet and a fraction of the effort. And everyone at the table LOVES it. Someone at the table especially. He even pointed out that this would make for an excellent dip to serve at a football party or fun gathering.

Enjoy! And if you give this Enchilada Chicken and Rice Skillet recipe a try, let me know! Snap a photo and tag me on twitter or instagram!