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.
Yum!!!! A hit with the hubby and 2 teenage boys!
Omg….soooooo yummy and easy! One pot wonderful! :)
One Pot Wonderful – that would be a great name for a cookbook! So glad you enjoyed, Lorri!
Your one pot chicken and rice is one of my family’s favorites, so we tried this and loved it too! Thanks for sharing these hearty and delicious one pot recipes!
All my pleasure, Jamie – I’m so glad your family loves this recipe! :D
Delicious!!! Been looking for something different and simple to make. I have been in a rut of the same old same old recipes!!
This is virtually the same as your Crunchy Taco Hamburger Helper (which I have made twice in the last few weeks) Just swap out chicken for the hamburger. I thought about adding black beans to the hamburger. I love that recipe & I’m sure this one will be great too.
Really awesome recipe! It is so easy to make which was just what I needed last night. I used some leftover shredded chicken taco meat, so I added a bit less taco seasoning since the meat already had some on it. I also used a bit less cheese. My kids thought it was just a touch spicy, so next time I might use mild Rotel tomatoes, but otherwise everyone ate it and enjoyed it.
I love this recipe. It is a very flavorful dish. We have it at least once per month especially when our time is short. It cooks up quickly. This was delicious!
So easy, fast and delicious.
Made this this week- loved it ! Kids ate it too!
Good except I would leave out the chicken
We make this at least 2-3x a month. My whole family loves it. I, especially, appreciate this recipe for helping to make this crazy pandemic time so much easier. Easy, healthy, and delicious!
This recipe is SOOO Good! It has become one of my go to recipes and one that is super easy to make for a large group! Highly recommend!
So delicious. My almost 2 year old gobbled it up with no complaints.