Chicken Enchilada Orzo
A quick, comforting one-skillet meal combining enchilada flavors with tender orzo and chicken.
Equipment
- 12-inch Non-Stick Skillet
- Chef knife
- Cutting Board
- Grater
Ingredients
- 1 lb boneless skinless chicken breasts cubed
- 1 oz taco seasoning package, divided
- 1 Tbsp olive oil
- 1.5 cups orzo
- 10 oz enchilada sauce 1 can
- 10 oz Rotel diced tomatoes and green chilies 1 can, undrained
- 2.5 cups chicken broth
- 15 oz black beans 1 can, drained and rinsed
- 15 oz corn kernels 1 can, drained
- 1/2 cup sour cream
- 1.5 cups shredded cheddar cheese
Instructions
- Season the cubed chicken with 1 tablespoon of the taco seasoning.
- Heat the olive oil in a 12-inch non-stick skillet over medium-high heat. Add the seasoned chicken and cook 2 to 3 minutes per side until lightly browned and cooked through; remove chicken and set aside.
- Reduce heat to medium and add the orzo to the skillet. Pour in the chicken broth, enchilada sauce, undrained Rotel, and the remaining taco seasoning; stir to combine.
- Bring the mixture to a boil, then cover and simmer for 15 to 20 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Stir in the sour cream, drained corn, drained and rinsed black beans, shredded cheddar, and the cooked chicken. Cook 3 to 5 minutes, stirring, until everything is warmed and the cheese is melted.
- Adjust seasoning to taste and serve hot.
Notes
- Any uncooked chicken (breasts, tenderloins, or thighs) works fine.
- Make your own taco seasoning using chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper.
- Add diced onions, bell peppers, spinach, or olives for extra vegetables.
- Use a Dutch oven if you don't have a large skillet.
- If the orzo gets too thick, stir in a splash of heavy cream or additional chicken broth.
- Reheat leftovers in the microwave and add a splash of liquid if needed.