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One Pot Cheesy Chicken Tex Mex

One pot cheesy chicken Tex Mex – it’s fast delicious and makes a great freezer meal too! Can be enjoyed with chips, in tacos, burritos, enchiladas & burrito bowls.

cheesy tex mex in cast iron skillet

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This one pot Tex Mex dish is a family favorite and a great meal to make when you need to make something quick. It comes together in about 40 minutes and makes great leftovers as well. My whole family loved it!

This recipe is a spin off from one of the most popular recipes on my site – one pot burrito bowls! YUM!

This dish is loaded with chicken, rice, beans, tomatoes, cheese and many more delicious flavors! This Tex Mex can be used for tacos, burritos, enchiladas, burrito bowls or on top of nachos. There is so many delicious ways to enjoy this meal.

One Pot Cheesy Tex Mex on iheartnaptime.com

 

This dish makes a lot of food, so I love to freeze the leftovers! Place the leftovers inside of a tortilla and roll into enchiladas. Then pour enchilada sauce over the top and add shredded cheese for another meal.

tex mex enchiladas with cheese in an aluminum baking pan

ENJOY! :)

Looking for more Mexican dishes? You’ll love these too:

A close up of cheesy tex mex in a skillet

One Pot Cheesy Chicken Tex Mex

5 from 1 vote
One pot cheesy chicken Tex Mex - it's fast delicious and makes a great freezer meal too! Can be enjoyed with chips, in tacos, burritos, enchiladas & burrito bowls.
Prep Time: 15 mins
Total Time: 40 mins
Servings: 6

Ingredients 

  • 1 Tablespoon olive oil
  • 1 pound chicken cubed
  • 1/2 cup green onion sliced thin
  • 1/2 cup chopped red bell pepper
  • 14.5 ounce can diced tomatoes
  • 15 ounces can black beans , drained and rinsed
  • 4 ounce can green chiles
  • 1 cup jasmine rice
  • 1 1/2 Tablespoons taco seasoning
  • 14 ounces can red enchilada sauce
  • 1 cup shredded cheese
  • Salt and Pepper , to taste

Optional toppings: Sour cream, tomatoes, sliced olives, green onions, avocado, cilantro

    Optional sides: Tortillas, tortilla chips, lettuce

      Instructions

      • In a large non-stick pan, heat the olive oil over medium heat. Stir in the chicken and cook until no longer pink. Stir in bell pepper and onion and cook for an additional 3 minutes. Stir in the diced tomatoes, black beans, green chiles, rice, taco seasoning and enchilada sauce. Bring to a simmer; cover with a lid and then turn the heat to low. Cook for 15 to 20 minutes, stirring half way in between.
      • When rice is done, add salt and pepper to taste. Add cheese and your favorite toppings.
      • We like to serve inside tortillas or over a bowl of lettuce.

      Notes

      This dish makes a lot of food, so I love to freeze the leftovers! Place the leftovers inside of a tortilla and roll into enchiladas. Then pour enchilada sauce over the top and add shredded cheese for another meal. Cover with foil, label and stick in the freezer. Then when you’re ready to eat it, place it in the refrigerator the night before and then bake at 350ºF for 20-30 minutes covered and then 10-15 minutes uncovered.

      Calories: 496kcal | Carbohydrates: 53g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 958mg | Potassium: 622mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1285IU | Vitamin C: 28.9mg | Calcium: 158mg | Iron: 3.8mg
      Course: Main Course
      Cuisine: American
      Author: Jamielyn Nye

      This post was brought to you by Old El Paso.

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