Chicken Enchilada Orzo
A quick, cheesy one-pan dinner that combines tender seasoned chicken with enchilada sauce, orzo, beans, and corn for comforting Mexican-inspired flavor.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 1 oz taco seasoning, divided 1-oz package, divided
- 1 Tbsp olive oil
- 1.5 cups orzo
- 10 oz enchilada sauce 1 (10-oz) can
- 10 oz Rotel diced tomatoes and green chilies, undrained 1 (10-oz) can
- 2.5 cups chicken broth
- 15 oz black beans, drained and rinsed 1 (15-oz) can
- 15 oz corn kernels, drained 1 (15-oz) can
- 1/2 cup sour cream
- 1.5 cups shredded cheddar cheese
Instructions
- Pat the cubed chicken dry and toss with one-third of the taco seasoning (reserve the rest).
- Heat the olive oil in a 12-inch non-stick skillet over medium-high heat. Add the seasoned chicken and cook 2–3 minutes per side until lightly browned and cooked through; remove chicken from the skillet and set aside.
- To the same skillet, add the orzo, chicken broth, enchilada sauce, undrained Rotel, and the remaining taco seasoning; stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, 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; mix until heated through and the cheese melts, about 3–5 minutes.
- Taste and adjust seasoning as needed, then serve hot.
Equipment
- 12-inch Non-Stick Skillet
- Chef knife
- Cutting Board
- Rotary Cheese Grater
Notes
- Use any uncooked chicken you prefer (breasts, tenderloins, or thighs).
- Try homemade taco seasoning if desired (blend chili powder, garlic powder, onion powder, paprika, cumin, oregano, salt, and pepper).
- Additions like onions, bell peppers, spinach, or olives work well.
- If the orzo becomes too thick, stir in a splash of heavy cream or extra chicken broth.
- This recipe is cooked in a large skillet but can also be made in a Dutch oven.