One Pan Green Enchilada
Chicken & Rice
This One Pan Green Enchilada Chicken and Rice Skillet is everything I love in a weeknight dinner—creamy, cheesy, and packed with flavor. The chicken stays moist, the rice turns silky, and every bite is layered with peppers and green chile enchilada sauce. Yes… it really is that good.
One pan meals have my whole heart. They build deeper flavor, cook faster, and leave you with fewer dishes. Plus, serving the entire meal straight from the skillet keeps things cozy and fun.
Change things up...here are some ideas.
To make this recipe even more flavorful, use chicken bone broth instead of water. It gives the rice richness and a subtle savory depth. And of course, you can customize it. Here are a few delicious ways to switch things up:
Add diced tomatoes at the end for freshness
Increase the heat with red pepper flakes or cayenne
Use large diced onions with the peppers
Swap in red chile enchilada sauce and compare the flavor
Invest in a heavy skillet.
A good skillet makes all the difference. Invest in one that holds heat well and lasts for years. My Lodge enamel skillet is a favorite—I grabbed mine at HomeGoods, and I see them there all the time.
Serve this one pan green enchilada chicken with warm tortillas, chips, salsa, guacamole, or simply enjoy it as is. It’s comforting, customizable, and so easy.
More One Pan Meals to make.
Pro Tip: For perfectly creamy rice, keep the lid on the skillet and avoid stirring. Let the rice steam undisturbed so it cooks evenly and absorbs all that enchilada flavor.
If you make this One Pan Green Enchilada Chicken & Rice, tag me on Instagram @whitesparrowfoodco—I love seeing your delicious creations!
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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