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Skillet Chicken Enchilada Quinoa

Easy Cooking, Great Results

One pot meals are my all time favorite especially during busy weekdays when making dinner can feel like a chore. Bonus: doing the dishes is a breeze! This meal comes together in less than 20 min y’all. If you do a little meal prep ahead of time and make the rice and shred the chicken a day or two before, it’s even faster. I’m so on board with that.

This recipe uses a trusty cast iron skillet which is a Southern kitchen staple. You pan fry your veggies on the stove, mix it all together, sprinkle on some cheese and pop that same pan in the oven. I love this recipe because you can truly add or subtract your favorite combinations. Want more veggies? Add some fresh bell peppers, tomatoes, or corn to the mix. Not a meat eater? Skip the chicken all together. The Della Basmati & Quinoa makes it feel a little healthier than your average casserole, even though this meal is actually quite indulgent.

I’d definitely file it under the comfort food category. There is nothing better than a warm one-pot meal on a crisp autumn day. I will be making this one all season long!

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
?

YIELDS:
6-8 Servings

PREP TIME:
0 Hours 15 Mins

TOTAL TIME:
1 Hour 50 Mins

INGREDIENTS

  • 2 Cups of Della Basmati & Quinoa, cooked
  • Chicken, cooked and shredded
  • 2-3 cloves garlic, diced
  • 1 small yellow onion, diced
  • 1 can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (4.5 oz) can chopped green chilies
  • 1 (10 oz) can enchilada sauce (can also make your own)
  • 1-2 Cups shredded Mexican blend cheese
  • Optional toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro
 

Step 1

  • Cook Della rice as directed, in rice cooker, or stove top.

Step 2

  • Cook & shred chicken. Drain and rinse black beans. Preheat oven to 375 degrees.

Step 3

  • In a large cast iron skillet, add olive oil, heat, add onions and garlic. Cook about 2-3 min. Add black beans, green chilies, cooked rice & quinoa, shredded chicken, enchilada sauce, Add salt and pepper to taste and chili powder and cumin seasoning. Stir. Cook over medium-high heat for 5-6 minutes. Top with shredded cheese. Place the same skillet in the oven and bake until the cheese is melted and casserole is bubbly. (about 15-20 min).

Step 4

  • Serve hot with desired toppings: Green onions, sour cream, limes, jalapeno slices, sliced avocado, chopped cilantro.