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 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.
- You stuff large boneless skinless chicken breasts with a mixture of rice, cream cheese, Mexican blend cheese, cilantro, diced tomatoes, and enchilada sauce.
- 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.
- 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
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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
could you tell me how much is 1 oz. of taco seasoning? in Tablespoons or teaspoons? Thank you!
A tablespoon contains one-half ounce.
I’ve made this recipe twice and am about to make it for the 3rd time tonight. I cook for a family of 7(4 of them adult sons in their 20’s- so more like a family of 11!). I make 3 batches/triple recipe. This is a phenomenal dish! Sadly, I have a few in my household who are especially whimpy when it comes to flavor/heat, so I’m planning to make 2 batches per the recipe, and 1 batch leaving out the chili’s and pico de Gallo- hoping that will satisfy their bland palates! Thanks so much for this recipe. It’s every bit as good- if not better than our local Mexican restaurant.
Thanks for sharing, Tracy!!
The whole family enjoyed this recipe. And that says alot for my family!! Will be making this again! Thanks for sharing.
That’s awesome!!
This recipe is a definite keeper. Thank you so much Becky for all of your recipes. You sure do make my job of cooking every night a whole lot easier.
I tried this recipe last summer and thought it was so flavorful. I handed the recipe to a friend and forgot to print another one for my self. I’m back to get it again and try a few more of your skillet meals. Genius!
This was very good. I only strayed from the recipe in using regular cream cheese because Kroger was sold out of the generic fat free and the Philadelphia cost twice as much. (It turned out totally fine.) I’m horrible at stuffing chicken breasts so this ended up half stuffed, half topped chicken, lol, but we still loved it. Excellent flavor!
A recipe idea like this would keep me up at night too, I’d be dying to make them! This is a great idea and a meal I know my family would love.
Sounds & looks delicious! We love anything Mexican! But looking at your pictures, the chicken doesn’t look stuffed. I’m a visual learner, so I always look at the picture in recipes before I try them. Anyway, I will be trying this. Other than crockpot cooking (which is my fave) I like one-skillet meals. Thanks!
I love when a recipe gets me that excited! This chicken looks so saucy and delicious! I want!
My oh my! That sounds so damn good! Love chicken enchiladas, but have never made them like this. Awesome idea!