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.



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


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.

  • 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

Nutrition Facts

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2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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Rating: 3 stars
Fast easy meal, but the family wasn't impressed with the flavours Read More