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Easy ONE SKILLET Chicken Burrito Bowls

Easy and flavorful ONE skillet chicken burrito bowls with a delicious cilantro lime sauce
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 313kcal
Author Chelsea


Burrito Bowls

  • 3 tablespoons olive oil, separated
  • 1/4 cup yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon EACH: ground cumin, paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano flakes
  • 1 cup uncooked extra-long grain rice
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (11 ounces) mild red enchilada sauce (I recommend old el paso; I've tried a few other brands and they've been too hot for the family!)
  • 1 and 1/2 cups chicken stock
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 1 can (4 ounces) mild fire-roasted diced green chiles, optional
  • 1 and 1/2 cups colby jack or sharp cheddar cheese, freshly grated
  • 2 cups prepared and shredded rotisserie chicken
  • Fine sea salt and freshly cracked pepper
  • 1-2 tablespoons fresh lime juice, optional
  • Additions: lime wedges, fresh cilantro, fresh ripe avocado

Cilantro Lime Sauce

  • 1 lime juiced and zested
  • 2 tablespoons dry ranch seasoning mix (I like Hidden Valley)
  • 1/2 - 1 full teaspoon minced garlic
  • 1 medium sized tomatillo, husk removed and coarsely chopped
  • 1/3 of a large bunch of cilantro
  • 1/2 a jalapeno, seeds removed for mild and left for spicy dressing
  • 1/2 cup full fat regular mayo
  • 1/2 cup sour cream (fat free is great)


Burrito Bowl

  • In a 3-quart NONSTICK (must be nonstick) skillet or pot, add 2 tablespoons olive oil and heat to medium high heat. Once the oil is shimmering, add in the diced onion and stir for 3-4 minutes. Add in the garlic and stir for 30 seconds. Add all of the seasonings: chili powder, ground cumin, paprika, cayenne pepper, dried oregano flakes, and salt + pepper to taste. (I add ~ 1/2 teaspoon of each). Stir until fragrant, about 30-45 seconds and then add remaining 1 tablespoon oil and the rice. Stir, without liquid, for 1-2 minutes.
  • Add in the undrained diced tomatoes, enchilada sauce, stock, drained and rinsed beans, drained corn, and diced green chiles. Stir everything together and then reduce the heat to low and cover.  
  • Cook about 20-25 minutes or until rice is tender, stirring occasionally and adding additional chicken stock IF needed to get the rice completely tender.
  • Season with additional salt and pepper as desired. Add the cheese and shredded rotisserie chicken on top, stir it together, and cover for another 3-4 minutes to allow the cheese to melt and chicken to warm through.

Cilantro Lime Sauce

  • While the dish is cooking prepare the sauce: Zest and juice 1 lime. Add the juice and zest to the blender along with the ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
  • Add 1/2 a jalapeno (a full one for more kick) and the mayo. Add some seasoned salt and pepper to taste (I use 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper). Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper). Add the sour cream and pulse until just combined.


  • If desired, add lime juice over the entire dish OR to individual servings. Add the sauce, additional lime wedges, additional cilantro, and avocado to individual servings.*



*Do not add optional/additional toppings or sauce to anything you want to keep leftover. Store separately and reheat chicken/rice mixture as needed.


Calories: 313kcal