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 19 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
    As with all the recipes I have made from this site, it was a winner! My family seemed to like it even more the second day around.

  2. 5 stars
    This was an all around perfect weeknight dinner. Super easy and quick, really tasty, and everyone liked it. It will definitely be added to our menus. Thanks for sharing!

  3. 5 stars
    Love the recipe as is…I have made this several times and I believe its better the next day! Tonights dinner I used pepper jack cheesecake for an extra kick..thank you for sharing!

  4. The flavor is amazing! Sadly the rice was crunchy ? Which always seems to happen when we attempt to make one pot recipes with rice. I’ve only ever had one turn out Spanish Beef and Rice. We had to add a lot more liquid which muted the great flavor and it was still a bit crunchy after a super long cooking time. Any suggestions?

  5. 5 stars
    I just made this for dinner tonight and both my husband and I loved it! It will definitely be going in to my dinner rotation. I substituted the enchilada sauce for taco sauce since I had that on hand. I put a cu and a 1/4 in and I thought it still tasted like an enchilada. My husband loved this recipe so much he had 2 servings and said,”I feel like I’m eating it too fast. I need to chew for twice as long to get all the flavor.”

  6. 5 stars
    I just made this for dinner tonight but used leftover roasted chicken instead of the raw chicken (I added it at the same time as the liquids). It was really good! I also used leftover cooked corn and added it when I added the beans. It was a great meal to help me clean out my fridge and pantry!

  7. 5 stars
    Made this for dinner tonight and it was AMAZING! I didn’t need to add any sauce, just the spices, stock and chicken gave it a lovely flavour. The cumin stood out the most. And I didn’t spread cheese over the whole thing, just a sprinkling in the bowl when serving and mixing it in. I’ll be making this again!

  8. 5 stars
    I made this tonight for dinner. It was sooooo yummy!
    It was a little spicier (probably due to the brand of enchilada sauce) so I stirred in some sour cream. I served it with tortilla chips and lettuce. I’ll definitely make it again!

  9. 5 stars
    Amanda,
    I fixed this recipe tonight and must say that it is delicious…???? I was thinking it was made with hamburger, so this is what I thawed out. Once I reviewed it again, it was then I realized it was written with chicken. I chose to use jasmine rice, (thinking it might give a mellowed rice flavor and I was right, it did) but followed every other detail to the letter. I guess the browning of hamburger and rice helped shorten the cooking time because in about 12min the rice was cooked and the liquid absorbed.
    Our teenage son is becoming more and more particular about what he likes and well this recipe was a double helping winner with him! He actually wrapped it in a tortilla and chowed down…twice. Thank you for sharing! It’s a keeper in our house!

  10. 5 stars
    I’m a single guy and I work long hours but I always prefer a home-cooked meal and I know my way around the kitchen. I’m always happy to find delicious recipes to cook during the week when I don’t have time to go all out on something especially grand. This recipe more than fits the bill with a short prep time, reasonable cooking time, and a level of deliciousness that made it one I’ll be cooking again and again. The other great part for someone like me who is only feeding himself is that it re-heats well so all the leftovers are still good for the whole day and a half to two days that it actually lasts. I recommend this recipe for anyone who, like myself, likes home cooked meals and enjoys cooking once every few days as opposed to a new meal every night.

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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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