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4.67 from 3 votes
Skillet Chicken Enchilada Rice - Stovetop Version
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
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.
Course: Entrées
Cuisine: mexican
Keyword: Quick and Easy, Beef, Chicken, Vegetarian, Seafood, Pork, Pasta, Lunch
Servings: 4
Calories: 872 kcal
Author: Meredith Laurence
  • 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)
  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.
Nutrition Facts
Skillet Chicken Enchilada Rice - Stovetop Version
Amount Per Serving
Calories 872 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 17g85%
Cholesterol 187mg62%
Sodium 2779mg116%
Potassium 1048mg30%
Carbohydrates 77g26%
Fiber 5g20%
Sugar 14g16%
Protein 62g124%
Vitamin A 2920IU58%
Vitamin C 41.3mg50%
Calcium 491mg49%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.