Some nights you want something comforting and flavorful, but you don’t want a sink full of dishes or a complicated recipe. That’s exactly why this One Pan Southwest Chicken Enchilada Skillet has become such a favorite in my kitchen. Everything cooks together in a single skillet — which means less cleanup and more time actually enjoying dinner.

What I love most about this recipe is how it satisfies that craving for Mexican-inspired flavors while still feeling relatively healthy and fresh. Tender chicken, hearty black beans, sweet corn, and fire-roasted tomatoes simmer together with rice in a rich enchilada sauce, creating a meal that’s comforting without feeling heavy. The fresh toppings — creamy avocado, bright cilantro, and juicy tomatoes — add just the right balance and make every bowl delicious and satisfying. Try it with a squeeze of lime at the end for a bright finish.

It’s also incredibly practical. This is the kind of recipe you can pull together on a busy weeknight when you don’t have much time to cook, but it’s equally perfect for casual entertaining or an easy Cinco de Mayo dinner. It feeds a crowd, reheats beautifully, and tastes even better the next day — which makes it ideal for meal prep, too.

One Pan Southwest Chicken Enchilada Skillet

Yields: 6–8 servings

Prep: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients:
 

• 3 tablespoons extra virgin olive oil
• ½ white onion, finely diced
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• ½ teaspoon kosher salt + freshly ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1 (15 oz) container red enchilada sauce (I use Siete brand)
• 1 (10 oz) can fire-roasted tomatoes with green chiles, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 cup chicken broth (or water)
 ½ teaspoon ground cumin
• 1 cup shredded cheddar or Mexican-blend cheese

Optional Toppings:


• Diced avocado, Sour cream, Chopped Tomatoes, Fresh cilantro

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until soft, about 3–4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add the chicken pieces, cumin, salt, and pepper to the skillet.
5. Cook until browned on all sides, about 5–6 minutes.
6. Stir in the uncooked rice, enchilada sauce, fire-roasted tomatoes with green chiles, black beans, corn, and water or chicken broth. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
8. Sprinkle shredded cheese over the top, cover, and let sit for 3–5 minutes until the cheese is melted.
9. Serve warm, topped with optional avocado, chopped tomatoes, sour cream, and/or cilantro.

Why You’ll Love This Recipe

• One pan = minimal cleanup
• Balanced and satisfying with protein, fiber, and fresh ingredients
• Family-friendly flavors everyone recognizes
• Great for meal prep and leftovers
• Easy Cinco de Mayo or weeknight dinner solution

Recipe Tips

• Swap white rice for cauliflower rice if you want a lighter version.
• Add bell peppers or zucchini for extra vegetables and color.
• Wait to add fresh toppings until serving so leftovers stay fresh.
• A squeeze of lime at the end brightens everything beautifully.

 

 

 

 

You may also like to try Quick & Flavorful Oven Roasted Chicken Thighs for Busy Nights and Easy 30-Minute Ground Beef Stir Fry with Sweet & Spicy Sesame Sauce.

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