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Creamy Chicken Enchilada Rice Skillet

A warm, hearty dish combining tender shredded chicken, perfectly cooked rice, and a luscious enchilada sauce, topped with gooey cheese and fresh cilantro for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 2000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for a time saver.
  • 1.5 cups rice You can use white or brown rice.
  • 1 can enchilada sauce
  • 1 cup chicken broth Opt for low-sodium if preferred.
  • 1 cup sour cream Can substitute with low-fat sour cream or Greek yogurt.
  • 2 cups shredded Mexican cheese Pepper jack cheese can be used for a spicier kick.
Aromatics
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
Garnishes
  • to taste Cilantro For garnish.
  • as needed Lime wedges Serve on the side.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat, and add diced onion. Sauté for about 4 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Add the rice, enchilada sauce, and chicken broth to the skillet. Bring the mixture to a boil.
  2. Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender.
  3. Once the rice is cooked, gently stir in the shredded chicken and sour cream until well combined.
  4. Sprinkle the shredded cheese over the top, cover the skillet, and let it sit for about 3 minutes to melt the cheese.
Serving
  1. Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges on the side.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave.