Enchilada Stuffed Chicken Breast (Mexican Chicken Skillet)

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!

Enchilada Stuffed Chicken Breast

Stuffed Chicken Breast filled with cheese, rice, and all the best enchilada ingredients make this Mexican Chicken Skillet a family favorite!

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 the 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.

This Mexican Chicken Skillet is essentially like making Inside-Out Chicken Enchiladas. Like I said, GENIUS. A one pan meal that tastes like my favorite Mexican dish? I sat up in bed, made a note on my phone, and then researched it first thing in the morning.

I couldn’t find anything quite like it on the internet, so of course I had to create it myself. I loved stuffed chicken breast recipes,  so I knew I would I LOVE THIS RECIPE SO MUCH. I hope you do too! I guess I can thank my cheese-loving subconscious for coming up with it.

One skillet, all the best enchilada flavors, and a delicious weeknight meal. This recipe is an instant favorite!

Mexican Chicken Skillet

Chicken. Cheese. Enchilada. I’m sold! I like finding every possible way to to combine these things into a tasty meal, and even better when it’s made in one pan. I mean, with all the chicken enchilada recipes I’ve made, it’s not really surprising that I’d keep finding new ways to eat them.

Some favorites are:

• Chicken Enchilada Dip
• Salsa Verde Chicken Enchiladas
• Chicken Enchilada Pasta Salad
• Chicken Enchilada Skillet Pie

See what I mean? It doesn’t end with regular enchiladas. My brain (and taste buds) just loves this stuff! This Mexican Chicken Breast is just the latest addition.

How to Make Enchilada Stuffed Chicken

This Mexican Chicken recipe is so easy to make! Here’s what you do.

1. You stuff large boneless skinless chicken breasts with a mixture of rice, cream cheese, Mexican blend cheese, cilantro, diced tomatoes, and enchilada sauce.
2. You seal them with toothpicks just to keep all that good stuff inside, and then cook the chicken in a mixture of oil and more enchilada sauce in a large skillet.
3. Once almost done, you pour more sauce over the chicken and top with as much cheese as possible, and bake to finish the chicken.

YOU GUYS. It is SO good. The chicken is moist and tender, and when you cut into it, all that cheesy rice pours out. And it is pure heaven.

Check the recipe card for the detailed instructions. You’ll have a delicious dinner ready in no time!

I hope you enjoy this cheesy enchilada stuffed chicken breast recipe as much as I do. (I KNOW you will!) It’s so simple and so tasty, the whole family will be asking you to make it again very soon.

Check the recipe card for details on how to make Mexican Chicken. Enjoy!

Be sure to try these other cheesy chicken recipes:

• Queso Chicken Fajitas
• Cheesy Bruschetta Chicken
• Swiss Chicken Bake
• Easy Chicken Parmesan
• Cheesy BBQ Chicken Ranch Skillet

Enchilada Stuffed Chicken Breast

Course: Main Course

Cuisine: Mexican

Keyword: enchilada chicken, stuffed chicken breast

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 802kcal

Author: Becky Hardin - The Cookie Rookie

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!

Print Recipe Rate this Recipe

Ingredients

• 4 large boneless skinless chicken breasts
• salt and pepper to taste
• 1 10 ounce can Old El Paso Red Enchilada Sauce, divided
• 2 cups cooked white rice still hot
• 1/4 cup fresh cilantro chopped (plus more for garnish)
• 4 ounces low fat cream cheese
• 1 ounce taco seasoning Click for Homemade Recipe!
• 2 cups Mexican blend cheese divided
• 1/2 cup finely chopped cherry tomatoes or pico de gallo
• 1/4 cup chopped red onion
• 1 tablespoon olive oil

Instructions

• Preheat oven to 350F
• Season each chicken breast with salt and pepper to taste on both sides. Set aside.
• In a large bowl, stir together the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion. Stir until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary).
• 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 1/4 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 skillet over medium high heat. Add 2 tablespoons enchilada sauce and 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.
• If you sealed with toothpicks, remove before eating.
• Serve and enjoy!

Nutrition

Calories: 802kcal | Carbohydrates: 36g | Protein: 50g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 196mg | Sodium: 1830mg | Potassium: 481mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1970IU | Vitamin C: 8.3mg | Calcium: 438mg | Iron: 3mg