One Pan Green Enchilada
Chicken + Rice Skillet
Give me all that moist and cheesy chicken and creamy rice. Layers of peppers with green chile enchilada sauce – yes, it’s good.
One pan meals have my heart. The flavors really develop so much more – plus less dishes and serving it in the skillet is always fun too!
Serve with tortillas, chips, salsa, guacamole and hot sauce. All of the above or just serve as is.
Change things up...here are some ideas.
- Skip the water – use chicken bone broth
- Add in diced tomatoes at the end
- Add in a pinch of red pepper flakes and cayenne to spice it up.
- Use large diced onion with the peppers
- Use red chile enchilada sauce – let me know what you think!
Invest in a heavy skillet.
I’m not particular on certain brands – it just has to stand the test of time. And with a lot of use, I want it to work over and over again.
I love my Lodge enamel skillet – I bought it at Home Goods. Every time I’m there, I see them.
More One Pan Meals to make.
One Pan Green Enchilada
Chicken + Rice Skillet
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Another one pan skillet meal to love and have on repeat – moist chicken with all the flavors you love.
Ingredients
- 2 tablespoons olive oil, divided
- 2 chicken breasts, cut in half to make them 4 thin pieces
- salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 medium shallot, minced
- 4 garlic cloves, minced
- 1 cup jasmine rice
- 2 bell peppers (different colors, I used 1 yellow and 1 red), seeds removed and large diced
- 1 1/2 cups green enchilada sauce (I love Siete)
- 2 cups water
- 1 cup melty quesadilla cheese or similar
- 1 small bunch cilantro, roughly chopped
- serve with hot sauce
Instructions
- Add 1 tablespoon of olive oil to a large enamel skillet and heat over high heat.
- Sprinkle each piece of chicken with salt, pepper and smoked paprika on both sides. When the skillet is hot, add the chicken; giving each piece enough space so that one side is completely touching the skillet. Don’t touch or try to move the chicken for 6 minutes.
- Flip the chicken over and cook for 1 minute. Remove the chicken and set aside on a plate.
- Turn the heat to medium. Add in the remaining 1 tablespoon of olive oil, minced shallots and garlic with a large pinch of each salt and pepper. Sauté in the pan for 2 minutes or until fragrant and soft. Add in the rice and peppers. Mix to combine and coat the rice with the oil.
- Pour in the enchilada sauce and water. Stir everything together and cover with a tight fitting lid. Bring up to a simmer and turn the heat to low for 15 minutes (stir half way through and cover with the lid).
- Remove the lid and stir everything – there should still be some liquid and the rice should be fully cooked. Nestle the chicken back into the skillet and sprinkle with 1/2 of the cheese. Place the lid back on and cook for 2-4 minutes or until the cheese is melted and the chicken is cooked and warmed through.
- Remove the lid and garnish with the remaining cheese and cilantro. Serve and enjoy.
Notes
If your rice isn’t fully cooked at step 6, add in 1/2 cup of water and place the lid back on the skillet for another 4 minutes.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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