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Cheesy Chicken Burrito Skillet
Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
Servings 6
Calories 310kcal
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
Instructions
- 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.
Video
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
Calories: 310kcal | Carbohydrates: 35g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 739mg | Potassium: 571mg | Fiber: 5g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg