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Cheesy Enchilada Rice Skillet with Rotisserie Chicken
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked rice
  • 2 cups shredded rotisserie chicken
  • 1 (10-ounce) can red enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for serving
  • Sliced green onions, for serving
  • Sour cream, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more.
  • Add the cooked rice and shredded rotisserie chicken to the skillet. Pour in the enchilada sauce, then sprinkle in the cumin and chili powder. Stir everything together until the rice and chicken are evenly coated.
  • Season with salt and pepper to taste. Let the mixture simmer for 4 to 5 minutes so the flavors combine and the sauce thickens slightly.
  • Sprinkle 1 cup of the cheddar cheese over the top and stir until it melts into the rice. Scatter the remaining 1/2 cup cheese across the surface, cover the skillet, and cook for 2 minutes until the cheese melts.
  • Remove from heat and serve with cilantro, green onions, and sour cream on the side.

Notes

Day-old rice works best here because it stays firmer when stirred into the sauce. If the mixture looks dry after simmering, add a splash of water before the cheese step. Leftovers reheat nicely in the same skillet over low heat with a lid to keep the cheese from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Wooden Spoon