One Pot Creamy Enchilada Skillet is a delightful dish that combines convenience with rich, comforting flavors. If you’re looking for a quick and satisfying meal that the entire family will love, this recipe is for you.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups uncooked rice (long-grain or Basmati)
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions
- Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Cook the Meat: Add the ground beef or chicken and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Add Vegetables: Stir in the chopped onion, minced garlic, and diced bell pepper. Cook until the onion is translucent and the bell pepper is tender, about 3-4 minutes.
- Combine Ingredients: Pour in the diced tomatoes with their juices, enchilada sauce, corn, black beans, chili powder, cumin, salt, and black pepper. Stir well to combine.
- Add Rice: Pour in the uncooked rice and pour the broth over all the ingredients. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed most of the liquid.
- Stir in Sour Cream: Take the skillet off the heat and stir in the sour cream until fully blended.
- Cheese Time: Sprinkle the shredded cheddar cheese evenly over the top of the dish, cover, and let it rest for 5 minutes to allow the cheese to melt.
- Garnish: Fluff the dish with a fork, sprinkle with fresh cilantro, and serve with lime wedges on the side.
Tips for Success
Choosing Proteins
- Ground Beef or Chicken: Choose lean ground meat to keep the dish lighter. You can also substitute with turkey or a vegetarian alternative like textured vegetable protein (TVP) for a meatless option.
Vegetarian Variation
- For a vegetarian-friendly version, skip the meat entirely and add additional beans, such as pinto or kidney beans. Adding mushrooms can also add a great umami flavor.
Rice Options
- Type of Rice: While long-grain rice is commonly used, you can also experiment with brown rice or even cauliflower rice for a low-carb option. Be sure to check the cooking times, as they may vary.
Flavor Enhancements
- Spice Level: If you like your meals spicy, consider adding jalapeños or a dash of cayenne pepper. You can also top each serving with hot sauce for an extra kick.
- Herbs and Spices: Feel free to get creative with herbs! Oregano or smoked paprika can add depth of flavor.
Storing and Reheating
This One Pot Creamy Enchilada Skillet is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water or broth and warm it over medium heat in a skillet until heated through. If you’re using a microwave, stir occasionally to ensure even heating.
Serving Suggestions
This dish is satisfying on its own, but if you want to elevate your meal, consider pairing it with:
- Mexican Rice: A light, seasoned rice complements the enchilada flavors beautifully.
- Refreshing Salad: A simple salad with lettuce, tomatoes, and a lime vinaigrette adds a fresh contrast.
- Chips and Salsa: Serve with tortilla chips and your favorite salsa for a crunchy side.
Conclusion
The One Pot Creamy Enchilada Skillet is a versatile meal that can be adapted to your dietary preferences while remaining straightforward and quick to prepare. With every bite, you’ll experience a burst of rich flavors combined with the comfort of creamy cheese and tender rice. Whether it’s on a busy weeknight or when entertaining guests, this dish is sure to impress.
Now, gather your ingredients and enjoy the simplicity and deliciousness of One Pot Creamy Enchilada Skillet today!
One Pot Creamy Enchilada Skillet
A delightful one-pot meal combining rich flavors of beef or chicken with creamy cheese and tender rice, perfect for a quick family dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper diced (red or green)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups uncooked rice (long-grain or Basmati)
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
- To taste Lime wedges (for serving)
Instructions
Cooking
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the ground beef or chicken and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the chopped onion, minced garlic, and diced bell pepper. Cook until the onion is translucent and the bell pepper is tender, about 3-4 minutes.
- Pour in the diced tomatoes with their juices, enchilada sauce, corn, black beans, chili powder, cumin, salt, and black pepper. Stir well to combine.
- Pour in the uncooked rice and pour the broth over all the ingredients. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed most of the liquid.
- Take the skillet off the heat and stir in the sour cream until fully blended.
- Sprinkle the shredded cheddar cheese evenly over the top of the dish, cover, and let it rest for 5 minutes to allow the cheese to melt.
- Fluff the dish with a fork, sprinkle with fresh cilantro, and serve with lime wedges on the side.
Notes
This dish can easily be made vegetarian by omitting the meat and adding more beans. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth.