Enchilada Chicken and Rice Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet enchilada chicken and rice dish combining seasoned chicken, tomatoes, green chiles, and beans simmered with rice until tender, then topped with melted cheese. Ready in 35 minutes for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons light olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 cups shredded cooked chicken (or use rotisserie])
- 2 tablespoons homemade enchilada seasoning blend
- 2 tablespoons tomato paste
- 15 ounces canned black beans (drained and rinsed (see notes))
- 3/4 cup long grain white rice
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted tomatoes and green chiles ((see notes))
- 2 cups cheddar jack cheese (more or less to your preference)
- 1/4 cup cilantro (for garnish)
- 4 green onions (sliced for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1263mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 482mg
- Calcium
- 289mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.