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
Scale
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.
