15 Minute Chicken Enchilada Skillet
Last Updated on October 5, 2014 by Janell
Have you ever just had a craving for something and threw it together and it was delicious? It doesn't happen for me very often - but it worked odor dinner the other night. I really love enchiladas but I don't have the time to prep it all and I am not a fan of frying the tortillas, adding them to a baking dish, and baking them for 30+ minutes.
I was also really short on time. I knew we had to run to Walmart and when we got home it would be dinner time. So before we left, I cooked the chicken and set it aside. When we came home I shredded the chicken and I was able to throw all the ingredients together to make a very fast dinner!
Even if you don't have cooked chicken, you can throw about a pound of chicken (cut into pieces) in a pot of water and let it boil. In about 10 minutes the chicken should be done.
15 Minute Chicken Enchilada Skillet
- 2 cups cooked chicken, shredded
- 2 cups green enchilada sauce (you should find it in the Mexican aisle of your favorite store)
- 1 cup water
- 1 ½ cup instant rice
- 1 teaspoon chicken bouillon
- ½ cup sour cream (even better if you can find Mexican Creama)
- 1 cup Mexican cheese
- Extra sour cream and cheese for serving
Instructions:
- In a large saucepan with a lid, add chicken, enchilada sauce, water, and chicken bouillon. Bring to a boil.
- Add the rice and stir well. Cover and cook for about 4 minutes.
- Remove the lid and add the sour cream and cheese. Cook for about 4 more minutes, uncovered. The water will evaporate and the rice will be cooked.
- Serve with extra cheese and sour cream and enjoy!
Tip - Cook the chicken while the other ingredient are cooking. You can add them together at the end and it should still take about 15 minutes!
Sorry about the picture - it's not the prettiest meal!
I don't often make the same recipes, but this will be a dinner that we will have a few times a month. It was easy, delicious, fast, and filling! Plus we had some leftovers for the next day. If you are feeding a crowd, you could throw it in a 9x13 pan (with cooked rice) and heat it for about 30 minutes.
