One-Pot Chicken Enchilada Orzo – super simple to make and ready to eat in under 30 minutes! Tender chicken, taco seasoning, orzo pasta, black beans, corn, Rotel, chicken broth, enchilada sauce, sour cream, and cheese. Perfect for weeknight dinners or entertaining guests, this chicken enchilada orzo is sure to become a family favorite.
Season chicken with 1 tablespoon of taco seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken to the pan and cook for 2 to 3 minutes per side. Remove chicken from the pan and set aside.
Add orzo pasta, chicken broth, enchilada sauce, Rotel, and remaining taco seasoning to the skillet. Bring to a boil. Cover the pan and cook for 15 to 20 minutes, until the pasta is tender and the liquid is absorbed.
Add sour cream, corn, black beans, shredded cheese, and cooked chicken to pan. Stir well. Cook for 3 to 5 minutes, until warmed through.
Notes:
You can use any uncooked chicken you prefer. Boneless skinless chicken breasts, chicken tenderloins, or chicken thighs all work great.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
What can I add to the dish?
onions
bell peppers
spinach
olives
I make this recipe in a large skillet. You can also make it in a Dutch oven.
Add a splash of heavy cream or chicken broth if the orzo is too thick.