I was looking for a way to use chicken breasts and some leftover rice. I also had leftover corn tortillas and I thought of trying a dish similar to my Mexican Bowl I make with beef. I could use a variety of ingredients to bring together a bowl of enchilada goodness. It would also be similar to my Mexican Lasagna that I make with either beef or chicken. I was definitely aiming for a Mexican comfort food served in a bowl.
I enlisted my P.S. (Perfect Sous chef/ hubby) to dice and chop for me. It was another cold, snow blowing everywhere kind of day up North. I was going to make a one pot (or skillet) meal. If you don’t have leftover rice and have to make it fresh, you’ll use 2 pots. No big deal. We didn’t have as much leftover rice as I thought so ended up using a second pot to make a little more rice.
I heated our large nonstick skillet with a generous drizzle of canola oil and started frying the onions my P.S. had chopped. I let the onions fry for about 4-5 minutes on medium high, just until they were beginning to turn translucent.
I added the chicken to the skillet and fried it for several minutes, stirring often to get a little browning on the chicken pieces. They don’t need to be fully cooked, they’ll cook more later.
I added a bag of frozen chopped sweet bell peppers. I like to buy them on sale, chop and freeze them for later. They’re ridiculously expensive up here in the winter, it saves a little money and it’s nice to have them all chopped and ready.
I had my P.S. drain a can of black beans and a can of corn. I added them to the skillet along with 2 cans of enchilada sauce. I do make my own enchilada sauce but wanted to use up the cans my P.S. had purchased awhile back. He’d bought one of green sauce and one of red sauce, both mild. I shrugged and added both to the skillet. You can use whatever combination you like or have on hand.
Stirring well, I let the mixture come to a bubble then reduced the heat to medium low. I set the timer for 20 minutes.
I tasted tested after 20 minutes and didn’t need to add a thing to the skillet. The enchilada sauce was nicely seasoned and no further seasonings were necessary for my taste.
I stirred in a heaping cup of sour cream into the skillet. It was getting pretty full and my P.S. was skeptical. I said I would make it work.
My P.S. had diced the corn tortillas into small squares, about 1″. I’d liked to have more but was down to like 10 tortillas. If you prefer, you could add a whole package of 30 small corn tortillas, cut into squares, and omit the rice. Or add more rice and omit the tortillas if necessary. This is a very versatile and forgiving dish. I went with a handful of tortilla pieces and about 1 1/2 cups of rice.
I stirred the tortillas and rice into the skillet and oops it was definitely full. I had to be super careful and I might have spilled some over the side once. No one will ever know, including my doubtful P.S.
I served the casserole in large hat bowls then realized I forgot to add the cheese. Good Grief! Who serves an enchilada dish without the cheese! I added cheese to the bowls I’d served then went back to the skillet and added a large amount and stirred well. I still can’t believe I almost forgot the cheese! I retook my blog pictures with cheese added and sat down to savor my bowl of goodness.
Heavenly! It was like eating chopped up corn enchiladas, with all kinds of flavors. I was glad I’d added the peppers and corn for texture. They added extra layers of flavor as well. We so loved this dish we were groaning, we ate so much. It’s a very filling dinner! We have lots of leftovers which I’m looking forward to reheating for several lunches to come. It wasn’t very spicy, I liked it with just a small snap of heat. You could tailor that to your liking, adding a can of chilies or some chopped peppers if you like.
One Pot Chicken Tortilla Casserole
A tortilla casserole with chicken, rice, tortillas and lots of cheese.
- 1 medium onion; diced
- 2 tablespoons oil (I used canola)
- 1 lb chicken breasts; diced 1″ pieces (my package was closer to 1 1/2 lbs)
- 1 cup red sweet bell pepper; diced (mine was frozen)
- 1 can black beans; drained
- 1 can whole kernel corn; drained
- 2 cans mild red enchilada sauce (I used 1 red, 1 green sauce- use what combo you have on hand)
- 1 cup sour cream
- 6-8 small corn tortillas; cut into 1″ pieces (or use a package of 30 and omit the rice)
- 1 1/2 cups long grain white rice; cooked ( or omit the tortilla pieces and add more rice)
- 2 cups shredded cheddar cheese (or cheese of choice)
In a large nonstick skillet over medium high heat add a generous drizzle of oil. When warmed, add onion and fry several minutes until onion is begging to turn translucent. Add chicken and fry for several minutes, stirring often. Add peppers and cook for several more minutes.
Add black beans and whole kernel corn to skillet. Add enchilada sauces and stir well. When mixture is beginning to bubble, reduce heat to medium low and simmer for 20 minutes.
Add tortilla pieces and rice to skillet and stir. Add sour cream and stir again. Let simmer for 5 minutes or until heated through.
Stir in shredded cheese and serve.