Enchilada Stuffed Chicken Breast Recipe

featured enchilada stuffed chicken breasts.

4.56 from 27 votes

Enchilada Stuffed Chicken Breast Recipe

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: breasts

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
2 cups cooked white rice still hot
¼ cup chopped fresh cilantro plus more for garnish
4 ounces low-fat cream cheese (½ brick)
1 ounce taco seasoning store-bought or homemade (1 packet)
2 cups Mexican blend cheese divided
10 ounces Old El Paso Red Enchilada Sauce divided (1 can)
½ cup finely chopped cherry tomatoes or pico de gallo
¼ cup chopped red onion
1 tablespoon olive oil

Instructions

Preheat oven to 350°F
Season each chicken breast with salt and pepper to taste on both sides. Set aside.
4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
In a large bowl, stir the hot cooked rice, cilantro, cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, tomatoes, and onion together until fully combined and the cream cheese is melted and incorporated (microwave a bit if necessary).
2 cups cooked white rice, ¼ cup chopped fresh cilantro, 4 ounces low-fat cream cheese, 1 ounce taco seasoning, 2 cups Mexican blend cheese, 10 ounces Old El Paso Red Enchilada Sauce, ½ cup finely chopped cherry tomatoes, ¼ cup chopped red onion
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 ¼ 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 oven-safe skillet over medium-high heat. Add 2 tablespoons enchilada sauce and 1 tablespoon olive oil.
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 to 165°F.
If you sealed with toothpicks, remove before eating.

Video

Notes

Use a sharp pairing knife to cut a pocket in the chicken. Be sure not to cut all the way through.
Don’t be shy with the filling, but also don’t overstuff the filling into the chicken breast pocket.
When seasoning the chicken, I usually use about one teaspoon of salt per pound of chicken.
To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
Garnish with parsley or cilantro for an extra pop of color.

Storage: Store enchilada stuffed chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition