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One Skillet Green Chile Enchilada Chicken and Rice

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 408
Protein 34g
Fat 12g
Carbs 42g
Total Time 30 minutes

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Enchilada Chicken and Rice Recipe

Ingredients

Green Chile Enchilada Chicken & Rice

Ingredients for 6 servings

  • 1 1/2 cups uncooked brown rice
  • 1 1/2 lb raw chicken breast, cut into 1-inch pieces
  • avocado oil spray
  • 1 tablespoon olive oil (or avocado oil)
  • 1 tablespoon garlic, minced
  • 1/2 cup white onion
  • 1 green bell pepper, diced
  • 2 teaspoons cumin
  • 1 1/2 cups green enchilada sauce
  • 1/3 cup water
  • 4oz (8 tablespoons) diced green chiles
  • 2 soft corn tortillas, chopped into small pieces
  • 1 cup Monterrey Jack cheese
  • sea salt & pepper to taste
  • fresh cilantro
Steps
  1. Set oven to 400F.
  2. Cook rice according to instructions and set aside to cool.
  3. Set a large (nonstick) skillet on medium-high heat, and once hot, spray with avocado oil then add chicken breast pieces.  Sear the outside for the chicken for 4 to 6 minutes, or until the edges turn brown.  Remove the chicken from the skillet and no worries if it is not fully cooked yet.
  4. Reduce the heat to medium, then add oil, garlic, onion and bell pepper.  Sauté until the onions turn brown and translucent, about 3 minutes.  Once the onions turn brown, sprinkle in the cumin and stir for an additional 1 minute.
  5. Add the rice and chicken back to the skillet and continue to fold everything together.
  6. Add the diced/chopped corn tortillas and fold together.
  7. Add the enchilada sauce, water and green chiles.  Add a pinch of sea salt & pepper and fold everything together.  Slightly increase the heat to bring it to simmer, then reduce the heat to low, and cover and cook for 6 to 8 minutes (or up to 20 minutes) and be careful to ensure it’s not burning.
  8. Remove the cover and stir one final time and sprinkle on cheese.  Either place the cover back on to melt the cheese, or place in the oven for 3 to 5 minutes to melt and brown the cheese.
  9. Garnish and enjoy!
    Green Chile Enchilada Chicken & Rice

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Calories
408
Protein
34g
Fat
12g
Carbs
42g
Sodium
Fiber
3g
Sugar
3g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.