Skillet Chicken Enchilada Rice

Skillet Chicken Enchilada Rice is a quick and easy dinner for those busy weeknights. While it’s not exactly like eating enchiladas, this recipe has all of the same flavors.

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You could also warm up tortillas, spoon some chicken enchilada rice inside, roll it up and eat it like a burrito too. The pressure cooker version can really help you out with respect to timing, since it shaves off 20 minutes – just enough time for you to clean up the prep, lay the table and call people for dinner.

If you like this dish, you may also like the Salsa Chicken Thighs with Rice recipe for your pressure cooker.

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Skillet Chicken Enchilada Rice - Stovetop Version

  • Prep Time: 15 m
  • Cook Time: 35 m
  • Total Time: 50 m
  • Servings:
    4

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • pounds chicken tenders or sliced chicken breasts
  • olive oil
  • ½ onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 1 Jalapeño pepper seeded and minced
  • cups basmati rice
  • 2 cups chicken stock
  • 19 ounce enchilada sauce
  • 2.25 ounce can sliced black olives, drained
  • 2 cups grated Cheddar cheese
Cilantro Cream
  • ½ cup sour cream
  • 2 teaspoons milk
  • juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
  • salt
  • avocado diced (for serving)

Instructions

  1. Combine the chili powder, salt and freshly ground black pepper in a small bowl. Rub this spice mixture on the chicken tenders and set them aside while you prepare the rest of the ingredients.
  2. Pre-heat a 12-inch skillet over medium-high heat. Add the olive oil and brown the chicken on both sides, making sure the spice mixture does not get too dark in the pan. Remove the browned chicken and set aside.
  3. Add the onion and peppers to the skillet, along with a little more oil if necessary and sauté for a few minutes. Add the rice and continue to sauté for another 2 minutes. Pour in the chicken stock and enchilada sauce and stir well. Lower the heat, cover the pan and simmer for 10 minutes.
  4. While the rice is cooking, make the cilantro cream by whisking the sour cream, milk and lime juice together in a bowl until smooth. Stir in the chopped cilantro and season with salt. Set this cream aside.
  5. Add the olives to the skillet and return the chicken tenders to the pan, nestling them gently into the rice. Cover the skillet and continue to simmer for 10 to 15 minutes, until the rice is fully cooked. Top the chicken and rice with grated Cheddar cheese, cover and leave the pan on low heat until the cheese has melted.
  6. Serve the chicken and rice with a drizzle of the cilantro cream and sprinkle the diced avocado on top.

Chicken Enchilada Rice - Pressure Cooker Version

  • Prep Time: 15 m
  • Cook Time: 15 m
  • Total Time: 30 m
  • Servings:
    4

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • pounds chicken tenders or sliced chicken breasts
  • olive oil
  • ½ onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 1 Jalapeño pepper seeded and minced
  • 1 cup basmati rice
  • 2 cups chicken stock
  • 19 ounce enchilada sauce
  • 2.25 ounce can sliced black olives, drained
  • 2 cups grated Cheddar cheese
Cilantro Cream
  • ½ cup sour cream
  • 2 teaspoons milk
  • juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
  • salt
  • avocado diced (for serving)

Instructions

  1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
  2. Combine the chili powder, salt and freshly ground black pepper in a small bowl. Rub this spice mixture on the chicken tenders and set them aside while you prepare the rest of the ingredients.
  3. Add the chicken to the cooker and brown the chicken on both sides, making sure the spice mixture does not get too dark in the cooker. Remove the browned chicken and set aside.
  4. Add the onions and peppers to the cooker, along with a little more oil if necessary and sauté for a few minutes. Add 1 cup of rice and continue to sauté for another 2 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the chicken stock, enchilada sauce, olives and browned chicken tenders to the cooker, nestling the chicken gently into to the rice. Cover and lock the lid in place.
  5. Pressure cook on HIGH for 5 minutes.
  6. While this is cooking, make the cilantro cream by whisking the sour cream, milk and lime juice together in a bowl until smooth. Stir in the chopped cilantro and season with salt. Set this cream aside.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the grated Cheddar cheese on top and return the lid to the cooker for a few minutes to allow cheese to melt.
  8. Serve the chicken and rice with a drizzle of the cilantro cream and sprinkle the diced avocado on top.
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Comments (1)Post a Reply


  1. I saw Meredith make this on TV. It’s good, easy and gives you the flavors of Mexican food without all of the work.

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