This high-protein chicken and rice enchilada skillet is a budget-friendly, one-pan meal that combines chicken, rice, beans, enchilada sauce, and protein-rich Greek yogurt. It’s perfect for busy weeknights when you need a quick and satisfying dinner.
With minimal prep and cooking time, this dish delivers a flavorful and nutritious option that the whole family will enjoy.
Easy One-Pan Chicken & Rice Enchilada Skillet
This enchilada skillet features tender chicken cooked with rice and beans, all smothered in enchilada sauce and topped with Greek yogurt for added creaminess. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup uncooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
- 1 cup Greek yogurt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish (optional)
Instructions
- Cook the Chicken: In a large skillet over medium heat, add the diced chicken. Season with salt, pepper, chili powder, and cumin. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add Rice and Beans: Stir in the uncooked rice, black beans, enchilada sauce, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
- Add Greek Yogurt: Remove the skillet from heat and stir in the Greek yogurt until well combined. Adjust seasoning if necessary.
- Top with Cheese: Sprinkle the shredded cheese over the top and cover for a few minutes until the cheese is melted.
- Serve: Garnish with chopped cilantro if desired and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 15g
- Protein: 40g
- Carbohydrates: 40g
