By Becky Hardin
Published May 20, 2023
We just love this Mexican Chicken Skillet meal. This one-pan enchilada stuffed chicken breast is a family favorite! Chicken stuffed with rice, enchilada sauce, cream cheese, tomatoes, and more cheese. You’ve never had a meal this good!
What’s in this Mexican Chicken Skillet?
This Enchilada Stuffed Chicken Skillet was one of those recipes that hit me late and night. Let’s be honest, I always have Mexican food on my mind, even in the middle of the night. I had never thought about stuffing a chicken breast with everything I love about enchiladas (rice, cheese , cilantro, tomatoes, enchilada sauce), so this seemed like a totally genius idea.
- Chicken: You’ll need large boneless, skinless chicken breasts for this recipe. Thighs will not fit as much filling.
- Salt + Pepper: To season the chicken. I like to use about 1 teaspoon of salt per pound of meat.
- Cooked White Rice : Make sure it’s still hot!
- Cilantro: Adds fresh, herbaceous flavor. You can swap for parsley if you’re not a fan.
- Low-Fat Cream Cheese: You can use full-fat, but low-fat keeps this recipe healthier.
- Taco Seasoning : Adds classic Mexican flavor. You can use store-bought or homemade.
- Mexican Blend Cheese: A classic blend of cheeses for enchiladas. You can use Monterey jack, pepper jack, or mozzarella instead.
- Enchilada Sauce : I like Old El Paso red enchilada sauce, but any brand will do, or you can make your own enchilada sauce .
- Cherry Tomatoes: Add freshness to the filling.
- Red Onion : Gives the filling a nice bite.
- Olive Oil: Helps the chicken breasts to cook without burning. You can use avocado, canola, or vegetable oil instead.
Variations on Mexican Stuffed Chicken
There are a few ways to change up this recipe. You can swap the white rice for brown rice, cilantro lime rice , or Mexican rice . For a richer flavor, you can use full-fat cream cheese, or try swapping it out for sour cream.
You can swap the taco seasoning for fajita seasoning and the cheese for your favorite mix of cheeses, like Monterey jack, pepper jack, cheddar, or mozzarella. For a different flavor, you can use green or white enchilada sauce instead of red.
Trademark Note : In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Old El Paso is a proprietary brand that I want to acknowledge and give credit to.
Using hot rice helps to melt the cream cheese and Mexican cheese, allowing the filling to coalesce better. If your rice is cold, either heat it in the microwave, or heat the stirred-together filling in the microwave.
Since you are cutting in half and stuffing with cheese, each side of chicken is relatively thin. This means each side will cook at a shorter time than you might be used to. We found each side took about 5-6 minutes to cook all the way through (zero pink) but it’s good to check your internal temperature.
Your chicken is fully cooked when it reaches an internal temperature of 165°F. On this Stuffed Chicken Breast Recipe, be sure you are testing the temp of the actual meat, not the enchilada stuffing.
If you want to get ahead of things, you can stuff the chicken breasts up to a day ahead of time and keep them covered in the fridge.
How to Store and Reheat a Mexican Stuffed Chicken Breast
Store leftover enchilada stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
How to Freeze Mexican Skillet Chicken
Freeze enchilada stuffed chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with a Cheesy Mexican Chicken Skillet
Serve up this enchilada stuffed chicken like they do at your favorite Mexican restaurant! Add some refried beans , this Mexican rice , and plenty of tortilla chips and salsa (I love tomatillo salsa ).
Ingredients1x2x3x
- ▢ 4 boneless, skinless chicken breasts
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 2 cups cooked white rice still hot
- ▢ ¼ cup chopped fresh cilantro plus more for garnish
- ▢ 4 ounces low-fat cream cheese (½ brick)
- ▢ 1 ounce taco seasoning store-bought or homemade (1 packet)
- ▢ 2 cups Mexican blend cheese divided
- ▢ 10 ounces Old El Paso Red Enchilada Sauce divided (1 can)
- ▢ ½ cup finely chopped cherry tomatoes or pico de gallo
- ▢ ¼ cup chopped red onion
- ▢ 1 tablespoon olive oil
Video
Instructions
- Preheat oven to 350°F
- Season each chicken breast with salt and pepper to taste on both sides. Set aside. 4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- In a large bowl, stir the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion together until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary). 2 cups cooked white rice, ¼ cup chopped fresh cilantro, 4 ounces low-fat cream cheese, 1 ounce taco seasoning, 2 cups Mexican blend cheese, 10 ounces Old El Paso Red Enchilada Sauce, ½ cup finely chopped cherry tomatoes, ¼ cup chopped red onion
- Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half.
- Stuff each breast with ¼ of the rice mixture, pushing the rice as much to the back of the pocket as you can. If you’d like, you can seal the breasts with toothpicks, but that is optional (and if you add them, be sure to remember they’re there before eating!) If you don’t seal them, some rice may come out while cooking, which is totally fine.
- Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil. 1 tablespoon olive oil
- Add the chicken to the skillet and sear both sides for 5-6 minutes each.
- Remove from the heat and cover the chicken with the remaining enchilada sauce, and remaining 1 cup cheese.
- Bake the chicken uncovered in the oven for 10-12 minutes, or until the chicken is fully cooked through to 165°F.
- If you sealed with toothpicks, remove before eating.
Equipment
- Cast Iron Skillet
Becky’s Tips
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the filling, but also don’t overstuff the filling into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley or cilantro for an extra pop of color.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Enchilada Recipes We Love
- Classic Chicken Enchiladas
- Creamy Chicken Enchiladas
- Chicken Enchilada Pie
- Chicken Enchilada Dip
- Chicken Enchilada Pasta Salad
- Buffalo Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Salsa Verde Chicken Enchiladas
- Chicken and Sweet Potato Enchiladas
Enchilada Stuffed Chicken Breast Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 cups cooked white rice still hot
- ¼ cup chopped fresh cilantro plus more for garnish
- 4 ounces low-fat cream cheese (½ brick)
- 1 ounce taco seasoning store-bought or homemade (1 packet)
- 2 cups Mexican blend cheese divided
- 10 ounces Old El Paso Red Enchilada Sauce divided (1 can)
- ½ cup finely chopped cherry tomatoes or pico de gallo
- ¼ cup chopped red onion
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F
- Season each chicken breast with salt and pepper to taste on both sides. Set aside. 4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- In a large bowl, stir the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion together until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary). 2 cups cooked white rice, ¼ cup chopped fresh cilantro, 4 ounces low-fat cream cheese, 1 ounce taco seasoning, 2 cups Mexican blend cheese, 10 ounces Old El Paso Red Enchilada Sauce, ½ cup finely chopped cherry tomatoes, ¼ cup chopped red onion
- Cut each chicken breast lengthwise, as deep as possible. You want as big of a pocket to stuff with the rice as you can get without cutting fully in half.
- Stuff each breast with ¼ of the rice mixture, pushing the rice as much to the back of the pocket as you can. If you’d like, you can seal the breasts with toothpicks, but that is optional (and if you add them, be sure to remember they’re there before eating!) If you don’t seal them, some rice may come out while cooking, which is totally fine.
- Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil. 1 tablespoon olive oil
- Add the chicken to the skillet and sear both sides for 5-6 minutes each.
- Remove from the heat and cover the chicken with the remaining enchilada sauce, and remaining 1 cup cheese.
- Bake the chicken uncovered in the oven for 10-12 minutes, or until the chicken is fully cooked through to 165°F.
- If you sealed with toothpicks, remove before eating.
Video
Notes
- Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t be shy with the filling, but also don’t overstuff the filling into the chicken breast pocket.
- When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Garnish with parsley or cilantro for an extra pop of color.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
