One pot chicken enchilada bowls are a simple meal that can be made in one pot (or skillet) for easy clean up. It’s the flavor of chicken enchiladas in half the time.
One pot wonder chicken enchilada bowls are simple and delicious. This is a full meal that can be made in one pot (or skillet) for easy clean up.
Chopped chicken breasts and yellow onions are sautéed in olive oil until they begin to turn golden.
Rice, enchilada sauce, Rotel, chicken broth, corn kernels, and spices are added to the chicken and simmered until the rice soaks up all the flavorful broth.
Black beans are stirred in. Then, the whole thing gets covered in shredded cheese.
These enchilada bowls are fantastic topped with sour cream, chopped tomatoes, and sliced green onions!
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One Pot Wonder Chicken Enchilada Bowls Recipe
Video
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion chopped
- 1 lb. boneless skinless chicken breast, chopped into bite size pieces
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 cup rice uncooked (I used long grain white rice)
- 2 cups chicken broth
- 1 (14.5 oz.) can Rotel diced tomatoes and chilies
- 1 (10 oz.) can or jar enchilada sauce
- 1 cup frozen corn kernels
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 (15 oz.) can black beans drained and rinsed
- 1 cup Mexican blend cheese shredded
- Optional toppings: shredded lettuce diced tomatoes, diced green onions, sour cream
Instructions
- Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
- Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
- Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
- Serve warm with optional toppings.
Nutrition
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Great recipe. I can think up lots of variations. Thanks so much.
Just made this recipe and it was more like soup. Was really disappointed, followed everything exactly. Another Pinterest fail 🙁
Just made this for dinner tonight and it was delicious. The rice stuck too much to the bottom and got burnt. I felt that I had to keep babysitting this and couldn’t get much else done. I think next time I would make the rice separately & then combine everything together.
Could this be made in a electric pressure cooker?
Thanks
I’m considering making this as a freezer meal. Do you think it would freeze well? Have you ever tried it?
Loves it and meal not mask…
I used ground beef and pinto beans. Didn’t taste like an enchilada but it was tasty and the family lives it. Looking forward to trying another one pot mask. Great concept!
Made this and swapped the chicken for ground turkey and the rice for bulgur. It was so delicious and filling.
It took a longer simmer to get the liquid absorbed by the bulgur, but the wait was well worth it.
I just wrapped up making this and it has so much liquid. Should I just drain that off?
Made this tonight using quinoa instead of rice and LOVED it!! Delicious and an easy clean up. Definitely a keeper!
Jillian,
I’m so glad you liked it! Quinoa would be awesome in this!
Did you put in the quinoa uncooked, Jillian? I am curious about using quinoa as well but wasn’t sure if I should just cook it separate or put it right in and have it cook in the pot. 🙂
Do you cook the rice before adding it to the chicken onion mix?
Taly, No you don’t cook the rice ahead of time. It gets cooked with the chicken, veggies, and broth. Hope you like it!
This was a hit with the family:) We LOVE it! And so easy. I can’t thank you enough for sharing it.
Thanks Esmeralda! I’m so glad you and your family liked it!
Very good. Just the right amount of spices.
Thanks Darlene! Glad you liked it!
How about using ground beef instead?
Amy,
I haven’t tried it. But, I think it would work out.
Here is what I would try:
Start the recipe by cooking and breaking up the ground beef in the skillet. Cook the beef until it is completely done. Drain off as much fat as you can. Then, add the rice and continue with the recipe as written.
Hope you like it!
I’m getting ready to try this with ground beef. Thanks for asking because I was a bit hesitant.
Would this work with taco seasoning and pinto beans, instead of black beans and the other seasonings?
Shaena,
Yes. That sounds fantastic!
The amount of taco seasoning you need will depend on the brand you use. For such a big pot of food, I would imagine that you would need 3-4 tablespoons of taco seasoning.
Hope it works our for you.
I made this, thought it delicious, then made it for company. The second time I bought “original” rotel tomatoes ans green chilies instead od “mild” and it was soooo hot we could not eat it. I would always buy mild enchilada sauce as well because you can’t take the hot out but can add it in later.
Do you think this could be made in the crock pot somehow?
Lucy,
I haven’t done it in a crock pot. But, I do think it’s possible.
I would not recommend adding everything to the crock pot and letting it cook all day. The rice would end up turning to mush. You would need to add the rice during the last few hours of cooking.
This is what I would try.
1. Either, sauté the chicken and onion with the oil, salt, and pepper in a skillet and transfer it to the crock pot. Or, skip this step and just add the uncooked chicken, onion, oil, salt, and pepper to the crock pot.
2. Add the broth, tomatoes, enchilada sauce, corn, and spices to the crock pot. Cover.
3. Either, cook on high for around 4 hours total and add the rice during the last 2 hours of cooking. Or, cook on low for around 7-8 hours and add the rice during the last 2 1/2 hours of cooking.
4. Stir in the black beans and top with cheese just before serving.
Hope this helps.
What type of enchilada sauce did you buy? I bought red sauce and it turned my chicken an unappetizing shade of pink!
Michal,
I used Old El Paso red enchilada sauce.
This looks so yummy… all the enchiladas with none of the rolling!
Thanks Cassie! Yes, much easier to skip the rolling process.
This looks delicious!
Thanks Julie!