Description
A delicious and easy one pot chicken enchilada recipe that combines tender chicken, flavorful enchilada sauce, rice, beans, and cheese all cooked together for a comforting and satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro, for garnish
1/2 cup sliced black olives, for garnish (optional)
1/2 cup diced green onions, for garnish
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 4-5 minutes until lightly browned but not cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add rinsed rice to the skillet and stir to coat with oil, onions, and garlic for 1-2 minutes.
Return the chicken to the skillet and add black beans, enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is cooked and liquid is absorbed. Avoid lifting the lid during cooking.
Remove the skillet from heat and sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
Cover again and let sit for 5 minutes to allow the cheese to melt.
Garnish with chopped cilantro, sliced black olives (if using), and diced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes