One Pot Wonder Chicken Enchilada Bowls

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One pot chicken enchilada bowls are a simple meal that can be made in one pot (or skillet) for easy clean up. It’s the flavor of chicken enchiladas in half the time.

white bowl full of One Pot Wonder Chicken Enchilada Bowls with skillet in the background

One pot wonder chicken enchilada bowls are simple and delicious.  This is a full meal that can be made in one pot (or skillet) for easy clean up.

Chopped chicken breasts and yellow onions are sautéed in olive oil until they begin to turn golden.

chicken and rice in a skillet

Rice, enchilada sauce, Rotel, chicken broth, corn kernels, and spices are added to the chicken and simmered until the rice soaks up all the flavorful broth.

chicken enchilada ingredients in a skillet

Black beans are stirred in.  Then, the whole thing gets covered in shredded cheese.

3 image collage showing One Pot Wonder Chicken Enchilada Bowls

These enchilada bowls are fantastic topped with sour cream, chopped tomatoes, and sliced green onions!

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white bowl full of chicken enchilada skillet

One Pot Wonder Chicken Enchilada Bowls Recipe

5 from 25 votes
One pot chicken enchilada bowls are a simple meal that can be made in one pot (or skillet) for easy clean up. It's the flavor of chicken enchiladas in half the time.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Servings 6 servings
Calories 447 kcal

Ingredients
 

  • 2 tbsp. olive oil
  • 1 medium yellow onion chopped
  • 1 lb. boneless skinless chicken breast, chopped into bite size pieces
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup rice uncooked (I used long grain white rice)
  • 2 cups chicken broth
  • 1 (14.5 oz.) can Rotel diced tomatoes and chilies
  • 1 (10 oz.) can or jar enchilada sauce
  • 1 cup frozen corn kernels
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 cup Mexican blend cheese shredded
  • Optional toppings: shredded lettuce diced tomatoes, diced green onions, sour cream

Instructions

  • Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
  • Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
  • Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
  • Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
  • Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
  • Serve warm with optional toppings.

Nutrition

Serving: 1/6th of the recipe | Calories: 447kcal | Carbohydrates: 56.3g | Protein: 27.5g | Fat: 13.3g | Saturated Fat: 4.7g | Fiber: 4.6g
Course Dinner, Entree, Main Course
Keyword one pot chicken enchilada bowls, one pot enchiladas
Cuisine American, Mexican
Author Amanda Finks

Check out all of my great chicken recipes.

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Comments

  1. 5 stars
    Loved this recipe my son sent me as is. One night I didn’t feel like dicing chicken so I replace the chicken with ground beef and beef broth. Both ways are amazing!

  2. I really want to try this but Rotel is nigh on impossible to purchase in Ottawa, ON. Would you have any subs you can recommend? Thanks!

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About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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