Enchilada Skillet Recipe

A quick and flavorful dinner for a busy weeknight.
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  • Ready in: 35 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 4-6

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cooking methods

  • Stovetop


Cook rice according to package directions; set aside.

Heat Avocado Oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink and internal temperature reaches 165°. Add garlic and cook 2-3 minutes. Stir in rice, Corn, Black Bean Salsa and enchilada sauce until well combined and heated through. Season with salt and pepper, to taste.

Remove from heat and top with cheese. Cover until cheese is melted, about 2 minutes. Serve immediately.

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Rated 4 out of 5 by from Too easy for something to tasty! Followed the recipe exactly and it was phenomenal not to mention full of flavor. I might add some diced jalapeno's to add a little more kick to it next time. The only thing was that it was a little soupy for me especially when I'm thinking enchiladas, but still worth making.
Date published: 2018-01-03
Rated 5 out of 5 by from Easy to make, even easier to eat. This was a hit. In my family of 7, everybody ate it, nobody complained. I made a double batch, and left it on the stove for an hour after dinner was over, because my kids have a tendency to raid the pantry after a meal is done. Instead of raiding the pantry, they raided this, which was gone in another hour, and I could clean up the kitchen and it did not get dirty again between me cleaning up after dinner and getting up the next morning. Meaning they didn't eat a bunch of junk food out of the pantry after dinner.
Date published: 2017-06-24
Rated 5 out of 5 by from Best thing I ever made!!!! Delicious!!! I had it from shopping bag to table in 30 minutes. Super easy and tasty!! (I used garlic garlic instead of cloves). Can't wait to make this again!!!
Date published: 2016-05-10
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