Description
This Enchilada Stuffed Chicken Breast recipe combines tender chicken breasts with a flavorful mixture of rice, cream cheese, taco seasoning, and fresh vegetables, all topped with enchilada sauce and melted Mexican cheese. Perfectly seared and baked, it’s a delicious twist on classic enchiladas that is easy to prepare and sure to delight the whole family.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
Stuffing Mixture
- 2 cups cooked white rice (still hot)
- ¼ cup chopped fresh cilantro (plus more for garnish)
- 4 ounces low-fat cream cheese (½ brick)
- 1 ounce taco seasoning (store-bought or homemade, about 1 packet)
- 1 cup Mexican blend cheese (divided)
- 2 tablespoons Old El Paso Red Enchilada Sauce (divided)
- ½ cup finely chopped cherry tomatoes (or pico de gallo)
- ¼ cup chopped red onion
Topping
- 8 ounces Mexican blend cheese (remaining 1 cup)
- 8 ounces Old El Paso Red Enchilada Sauce (remaining amount from 1 can, totaling 10 ounces)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready to cook the chicken once seared.
- Season Chicken: Season both sides of each chicken breast generously with kosher salt and freshly ground black pepper. Set aside.
- Prepare Stuffing: In a large bowl, combine hot cooked rice, chopped cilantro, low-fat cream cheese, taco seasoning, 1 cup Mexican blend cheese, 2 tablespoons enchilada sauce, chopped cherry tomatoes, and chopped red onion. Mix thoroughly until the cream cheese is melted and everything is evenly incorporated. Use brief microwaving if needed to soften cream cheese.
- Make Pockets in Chicken: Using a sharp knife, cut lengthwise along each chicken breast as deep as possible, creating a large pocket without cutting completely through.
- Stuff Chicken: Divide the rice mixture into four equal portions and stuff each chicken breast pocket fully, pushing the filling toward the back of the pocket. Optionally, seal the chicken with toothpicks to keep the stuffing inside but this is not mandatory.
- Heat Skillet: Place a large oven-safe skillet over medium-high heat. Add 2 tablespoons of enchilada sauce and 1 tablespoon olive oil to the skillet.
- Sear Chicken: Add the stuffed chicken breasts carefully into the hot skillet. Sear each side for 5-6 minutes until they develop a golden brown crust.
- Add Sauce and Cheese: Remove the skillet from heat. Spoon the remaining enchilada sauce evenly over the chicken breasts, then sprinkle with the remaining 1 cup of Mexican blend cheese.
- Bake: Transfer the skillet to the preheated oven and bake, uncovered, for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Finish and Serve: If toothpicks were used to secure the pockets, carefully remove them before serving. Garnish with extra chopped cilantro if desired and enjoy!
Notes
- Use a meat thermometer to check the internal temperature of chicken to ensure food safety.
- To save time, use pre-cooked or leftover white rice.
- Sealing the chicken breasts with toothpicks helps keep the filling inside but is optional.
- If the cream cheese mixture is too firm, warm slightly in the microwave to aid mixing.
- You can substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
- Make sure to remove toothpicks before serving to avoid any accidents.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad.
