Feel like having enchiladas tonight but don't want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavor of enchiladas and comes together in record time as the rice and chicken cook to perfection right in the sauce.

Recipe Summary

prep:
8 mins
cook:
17 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.

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  • Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.

  • Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.

  • Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.

Recipe Tips:

Serve with chopped fresh cilantro and lime wedges if desired.

To save time, cut your peppers and garlic while the chicken is cooking.

Nutrition Facts (per serving):
Calories
460
Fat
15 g
Sodium
1200 mg
Carbohydrate
47 g
Dietary Fiber
5 g
Protein
33 g
Calcium
15 %DV

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Reviews (2)

Most helpful critical review

Rating: 3 stars
08/10/2019
Fast easy meal, but the family wasn't impressed with the flavours Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/10/2019
Fast easy meal, but the family wasn't impressed with the flavours Read More
Rating: 4 stars
06/02/2020
Very good will get the sauce ratio worked out! Read More