Easy Chicken Enchilada Rice


We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


  • 1 tablespoon olive oil

  • 1 pound skinless, boneless chicken breast halves, diced

  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice

  • 1 ¼ cups water

  • ½ (19 ounce) can enchilada sauce

  • ½ cup sweet corn

  • ½ cup reduced-sodium black beans, rinsed and drained

  • 1 large tomato, seeded and chopped

  • 2 tablespoons chopped fresh cilantro

  • ½ cup shredded Cheddar cheese


  1. Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.

  2. Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.

  3. Top with Cheddar cheese and serve.

Cook's Note:

You can also serve this with sour cream, jalapenos, and/or guacamole.

Nutrition Facts (per serving)

453 Calories
12g Fat
44g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 81mg 27%
Sodium 792mg 34%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 37g
Vitamin C 14mg 71%
Calcium 149mg 11%
Iron 2mg 13%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.