If you’re craving a dish that brings the fiesta right to your dinner table with a comforting, creamy flair, this Chicken Enchilada Orzo Recipe will absolutely steal your heart. It’s the perfect blend of tender chicken, cheesy goodness, and that irresistible enchilada flavor all tossed with tiny, tender orzo pasta. Whether you’re looking for a weeknight winner or a crowd-pleaser for friends, this recipe balances spicy, savory, and creamy notes flawlessly, making every bite a celebration of flavor and texture.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward yet vibrant ingredients that come together beautifully to create layers of taste and color. Each component plays a crucial role, from the zesty taco seasoning to the creamy sour cream, making this dish both hearty and satisfying.
- Boneless skinless chicken breasts (1 lb, cubed): Provides tender, juicy protein that absorbs all the bold flavors.
- Taco seasoning (1 oz, divided): Adds the signature southwestern spice that ties the dish together.
- Olive oil (1 Tbsp): Used to sear the chicken for a flavorful crust and richness.
- Orzo (1½ cups): A tiny pasta that cooks quickly and soaks up all the delicious sauce.
- Enchilada sauce (10 oz can): Brings that classic enchilada tang and deep red color.
- Rotel diced tomatoes and green chilies (10 oz can, undrained): Adds a fresh, mildly spicy element with juicy tomato bits.
- Chicken broth (2½ cups): The flavorful liquid base that cooks the orzo and melds everything together.
- Black beans (15 oz can, drained and rinsed): Adds earthiness and protein to make the dish more filling.
- Corn kernels (15 oz can, drained): Offers a pop of sweetness and cheerful color.
- Sour cream (½ cup): Introduces a creamy tang that balances the spices perfectly.
- Shredded cheddar cheese (1½ cups): Melts into the dish providing ooey-gooey indulgence.
How to Make Chicken Enchilada Orzo Recipe
Step 1: Season and Cook the Chicken
Start by seasoning your cubed chicken breasts with one tablespoon of the taco seasoning. This step infuses the chicken with that classic Tex-Mex flavor right from the start. Heat olive oil in a large skillet over medium-high heat and sear the chicken cubes for about 2 to 3 minutes on each side, achieving a lightly golden exterior. Set the chicken aside once cooked, as it will join the rest of the ingredients later to bring the dish together.
Step 2: Combine and Cook the Orzo
In the same skillet, you’ll add the orzo pasta, chicken broth, enchilada sauce, the undrained Rotel tomatoes with green chilies, and the remaining taco seasoning. Bringing this mixture to a boil is essential as it allows the orzo to cook while absorbing all the vibrant flavors. Cover the pan and let it simmer gently for 15 to 20 minutes, stirring occasionally if needed, until the orzo is tender and most of the liquid has been absorbed.
Step 3: Stir in the Creamy, Cheesy Goodness
Once the orzo is perfectly cooked, it’s time for the heart of the dish—stir in the sour cream for creaminess, the drained corn and black beans for texture and flavor, shredded cheddar cheese for meltiness, and the cooked chicken for warmth and protein. Mix everything well so that the cheese melts evenly and the chicken warms through, creating a luscious, comforting casserole experience on the stovetop.
How to Serve Chicken Enchilada Orzo Recipe
Garnishes
To elevate this dish, consider topping your Chicken Enchilada Orzo Recipe with fresh chopped cilantro, a squeeze of lime for brightness, and maybe a few slices of avocado to add creaminess. A dollop of sour cream or a sprinkle of extra cheese just before serving makes it feel extra special and inviting.
Side Dishes
This dish shines as a hearty main, but pairing it with a simple side salad with a tangy vinaigrette or a crunchy tortilla chips and salsa platter adds balance and complementary textures to the meal. Roasted veggies or a light Mexican-style corn salad can also round out the plate beautifully.
Creative Ways to Present
Serve the Chicken Enchilada Orzo Recipe straight from the skillet family-style for a cozy and informal vibe, or scoop it into individual ramekins and garnish for an elegant presentation. For a fun twist, spoon it into warm tortilla shells or tortilla bowls, creating a handheld feast that’s perfect for casual gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen after a day, making it a fantastic choice for next-day lunches or easy dinners. Give it a good stir before reheating to keep that creamy consistency.
Freezing
The great news is this Chicken Enchilada Orzo Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw it overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
To reheat, warm the dish gently on the stovetop over low heat with a splash of chicken broth or water to loosen it up. You can also microwave individual portions, stirring every 30 seconds until evenly heated. Adding a little extra cheese on top during reheating brings back that fresh-from-the-oven feeling.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo’s small size works best to absorb the sauce and create a creamy dish, small pasta shapes like ditalini or small elbow macaroni can make excellent substitutes.
Is this recipe spicy?
The recipe carries a mild to moderate heat thanks to the taco seasoning and Rotel tomatoes with green chilies. You can adjust the spice level by choosing milder or hotter enchilada sauce or using more or less taco seasoning based on your preference.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and add extra beans, corn, or even sautéed vegetables like bell peppers and zucchini for a hearty vegetarian version of the Chicken Enchilada Orzo Recipe.
What type of cheese works best?
Cheddar cheese is classic here for its sharpness and meltability. However, a blend of Monterey Jack and cheddar can add a creamy, slightly milder flavor that complements the spicy tomato base beautifully.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the orzo with a gluten-free pasta or rice. Just be sure to check that your enchilada sauce and taco seasoning are also gluten-free.
Final Thoughts
This Chicken Enchilada Orzo Recipe quickly becomes a cherished favorite for many reasons—it’s flavorful, comforting, and delightfully easy to prepare. I can’t recommend it enough if you want a dish that satisfies a crowd and fills your kitchen with mouthwatering aromas in under 30 minutes. Give it a try soon and watch it become your go-to for cozy dinners and lively get-togethers.
Print
Chicken Enchilada Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Chicken Enchilada Orzo recipe is a flavorful and hearty one-pan dish combining tender cubed chicken, seasoned orzo pasta, enchilada sauce, Rotel tomatoes, and classic southwestern ingredients like black beans and corn. Finished with creamy sour cream and melted cheddar cheese, it’s a quick and satisfying dinner perfect for busy weeknights.
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cubed
- 1 (1-oz) package taco seasoning, divided
- 1 Tbsp olive oil
Main Ingredients
- 1½ cups orzo
- 1 (10-oz) can enchilada sauce
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 2½ cups chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn kernels, drained
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
Instructions
- Season the Chicken: Sprinkle 1 tablespoon of taco seasoning over the cubed chicken breasts and toss to coat evenly.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Prepare the Orzo Mixture: In the same skillet, add orzo pasta, chicken broth, enchilada sauce, the undrained can of Rotel diced tomatoes and green chilies, and the remaining taco seasoning. Stir to combine and bring the mixture to a boil.
- Cook the Pasta: Cover the skillet with a lid and reduce the heat to medium-low. Let it cook for 15 to 20 minutes or until the orzo is tender and the liquid has been absorbed.
- Combine and Heat Through: Stir in sour cream, drained corn kernels, rinsed black beans, shredded cheddar cheese, and the cooked chicken. Mix well and cook for another 3 to 5 minutes until everything is warmed through and the cheese has melted.
Notes
- You can substitute the chicken breasts with thighs for a juicier option.
- If you prefer mild flavors, choose mild Rotel or omit the green chilies.
- For a dairy-free version, replace sour cream and cheese with your favorite dairy-free alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure to stir occasionally while cooking orzo to prevent sticking.
