Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
“This is FABULOUS!!! I added a dollop of sour cream to my serving and OMG…amazing!”
I recently listed to a podcast titled “Why you need a seasonal routine” by my friend Alexa at Simple Roots Wellness – and it rocked my world.
A key take away was that eating moist, oily, warm foods when it’s cold and dry outside is not only good for our circadian rhythm, but it can also boost our mood and metabolism. It’s no wonder that my Cheesy Chicken Burrito Skillet is being made on repeat around here lately – it’s the comfort food my body is craving right now!
Watch How to Make It
Cheesy Chicken Burrito — No Tortilla Required
I mean… root vegetables, warming spices, and broths are probably what we should be aiming to eat the most of when we’re living seasonally, but I still stand by this hearty, 1 skillet supper that will delight you with its simplicity.
Add chopped chicken plus a few pantry staples including rice, beans, canned tomatoes, broth, and taco seasoning into a skillet then cover and simmer. Stir in shredded cheese then top with more shredded cheese and serve.
COULD. NOT. BE. EASIER!
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Pin ItI must warn you that this recipe feeds an army, but the leftovers reheat super well for lunches.
Ready to warm your belly and soul with this super simple, gluten-free dinner recipe?
How to Make This Recipe
Start by bringing long grain white rice, chicken broth, and canned diced tomatoes with green chiles to a boil in a large skillet. Next add black beans, frozen sweet corn, chopped chicken breasts, and homemade taco seasoning (or a GF taco seasoning packet).
Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, then simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.
Once the rice is tender, take the skillet off the heat then stir in shredded Mexican blend cheese. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.
Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, then devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!
More Easy Tex-Mex Recipes
- Beef Enchiladas
- Gluten Free Enchilada Sauce
- Crock Pot Salsa Chicken
- Creamy Pinto Beans
- Cheese Enchiladas with Homemade Red Sauce
- Chicken Enchiladas
- Green Enchilada Chicken Soup
- Beef & Veggie Enchilada Skillet
Ingredients
- 1 cup long grain white rice
- 1-3/4 cups chicken broth
- 10 oz can diced tomatoes with green chiles, undrained
- 2 small chicken breasts, 12-14oz, cut into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 recipe homemade taco seasoning, see notes
- 8 oz Mexican cheese blend, divided
- Toppings: chopped cilantro, chopped green onions, diced avocado
Directions
- Add rice, chicken broth, and canned tomatoes with juices into a large, nonstick skillet then turn the heat up to high to bring to a simmer. Add chicken (raw), black beans, sweet corn, and taco seasoning then bring mixture back to a simmer, place a lid on top, and turn the heat down to just a touch below medium. You want the dish to be at a constant yet gentle simmer. Simmer for 15-20 minutes or until rice is tender, stirring halfway through.
- Once rice is tender, remove skillet from heat then stir in half the cheese. Top with remaining cheese then place the lid back on top and let sit for 5 minutes. Scoop onto plates then top with optional toppings and serve.
Notes
- Be sure the chicken is cut into small, bite-sized pieces (vs hunks) to ensure they cook all the way through.
- You can use my recipe for single serving taco seasoning OR 2 Tablespoons large batch homemade taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Just made this & it is DELICIOUS!!!! Just what I needed in my cozy-lovin life?? Thank you!!!
Wohoooo!! So glad to hear it, Donna!
Made this for dinner tonight – really yummy and very minimal dishes – my kind of meal!
I needed a couple extra glugs of chicken broth for mine.
This looks fantastic! What would I need to do differently (if anything) to sub in brown rice?
I’m planning on making mine with brown rice. I will cook 1 cup rice with 2 cups water for 30 mins, then add all other ingredients and cook an additional 15 mins. I hope this will work!
Shirley,
Did this work to make the recipe with brown rice? I just bought a ton of brown rice in bulk, I’d rather not have to go back to the store to get white.
This was delicious in addition to easy. I will definitely make it again. Today was the first chilly day and made a great comfort dinner. Bonus is enough for lunch too.
This recipe is simply delicious!!!!!!! I made it one morning and divided it into containers for a weeks worth of lunches!!! So tasty and filling. Perfect warmth on a cold day. So So good!!!!! Now one of my favorite recipes.
Oh my goodness, I’m so glad you already tried and loved it! I’ve been eating it for lunch too – reheats super well!
Instant or regular rice?
Regular :)
I think I’m going to make this tonight! It looks amaaaaazing
I hope you love it, Kelly!
Can’t wait to make this! Love easy, one skillet recipes — especially with a Southwest flair! Many of yours that fall into this category have become staples in my life. Thank you! ?
I’m so glad you love them as much as we do, Julie!
This was SO delicous! Made it tonight and we absolutely loved it. Definitely ate more than one serving. Ha! And I know it will be so good leftover, too! Thank you!
Same girl, same!! So happy you liked it!
I can’t wait to make this. Sometimes I wish we could hibernate in the winter. In all of your blogging years I didn’t know you have relatives in CR. I live in CR.
Right? Those bears are onto something… ? Yep – my husband’s aunt and uncle live there!
We’ve had temps in the 30’s and 40’s all week in Colorado and IT’S FREAKING SNOWING. Seriously cannot wait to dive into this comforting dish!
I HEARD that!!! ??? hopefully it melts for you before real winter arrives!
I know all about Colorado and it’s crazy weather! The night my daughter picked me up at the airport it rained so hard, I thought we were going to die in a car crash, but it was good weather the rest of the visit! I live in California, and it is still in the high 80’s, but I’m making this dish tonight anyway. Can’t wait to try it!
Love your recipes and can’t wait to try this one!
Thank you so much, Peggy!
I love your site! Cannot wait to make this. Thank you for all the hard work you do!
Thank you so much, Deb! I hope you love it!! :D