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.
Course: Dinner, Entree, Main Course
Cuisine: American, Mexican
Keyword: one pot chicken enchilada bowls, one pot enchiladas
Author: Amanda Finks
1medium yellow onionchopped
1lb.bonelessskinless chicken breast, chopped into bite size pieces
½tsp.ground black pepper
1cupriceuncooked (I used long grain white rice)
1(14.5 oz.) canRotel diced tomatoes and chilies
1(10 oz.) can or jarenchilada sauce
1cupfrozen corn kernels
1(15 oz.) canblack beansdrained and rinsed
1cupMexican blend cheeseshredded
Optional toppings: shredded lettucediced tomatoes, diced green onions, sour cream
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.