This Chicken Enchilada Orzo is a fun twist on traditional enchiladas! It combines tender orzo pasta with flavorful chicken, zesty sauce, and plenty of cheese—comfort food at its best!
It’s easy to whip up in one pot, so there’s less mess to clean afterward. I love serving it with a sprinkle of cilantro and a squeeze of lime for that extra zing. Yum!
Key Ingredients & Substitutions
Orzo Pasta: This tiny rice-shaped pasta cooks quickly and absorbs flavors well. If you’re out of orzo, you can substitute with other small pasta like ditalini or even quinoa for a gluten-free option.
Chicken Broth: It adds a depth of flavor to the dish. If you need a lighter option, use low-sodium chicken broth. Vegetable broth works great too if you want a vegetarian version!
Cooked Chicken Breast: I like using rotisserie chicken to save time. You can also use shredded leftover chicken or even canned chicken in a pinch. For a vegetarian alternative, replace it with sautéed mushrooms or chickpeas.
Black Beans and Corn: Both add great texture and protein. If you’re short on black beans, pinto beans or lentils would work too. Frozen corn is often just as good as canned, and you won’t need to rinse it!
Taco Seasoning: This enhances the flavor profile. If you can’t find it, a mix of chili powder, cumin, and paprika or even Italian seasoning could do the trick.
How Do I Get the Orzo to Cook Perfectly?
The orzo can be tricky since you want to ensure it’s tender without getting mushy. Start by toasting the orzo in olive oil for a couple of minutes. This enhances the flavor and helps keep its shape.
- After adding the chicken broth, bring it to a boil, then lower the heat to simmer gently.
- Cover the skillet, as this helps the orzo absorb the liquid evenly.
- Check for doneness around the 10-minute mark; if it’s not tender, give it a couple more minutes.
How to Make Chicken Enchilada Orzo
Ingredients You’ll Need:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 pound cooked chicken breast, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1/2 cup green onions, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This tasty Chicken Enchilada Orzo will take about 25-30 minutes in total. You’ll spend around 10 minutes preparing and cooking the ingredients, and a few minutes for garnishing and serving. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced cooked chicken breast. Season it with salt, pepper, and taco seasoning. Cook for about 3-5 minutes, stirring occasionally, until the chicken is lightly browned and heated through. Smelling good already, right?
2. Toast the Orzo:
Now, in the same skillet where you cooked the chicken, add the orzo pasta. Toast it for about 2 minutes, stirring frequently to avoid burning. This step gives the orzo a lovely nutty flavor!
3. Add the Broth:
Next, pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling away, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes. You want the orzo to become tender and most of the liquid should be absorbed—keep an eye on it!
4. Mix in the Other Ingredients:
After the orzo has cooked, stir in the black beans, corn, and diced tomatoes (with their juices included). Mix everything well and let it cook for an additional 2-3 minutes until everything is heated through. It’s all coming together beautifully!
5. Add the Cheese:
Now, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let it sit for a couple of minutes. This will allow the cheese to melt perfectly on top of the warm orzo mixture.
6. Garnish and Serve:
Finally, remove the skillet from heat. Garnish your Chicken Enchilada Orzo with chopped green onions and fresh cilantro for a burst of color and flavor. Serve it up and enjoy your delicious meal!
Can I Use Different Types of Pasta?
Absolutely! If you don’t have orzo on hand, you can substitute it with small pasta shapes like ditalini, couscous, or even rice. Just keep in mind that cooking times may vary, so adjust according to the package instructions for your chosen pasta.
Can I Substitute the Chicken for Another Protein?
Yes, you can! Feel free to use shredded rotisserie chicken, turkey, or even cooked ground beef if you prefer. Just ensure whatever protein you use is fully cooked before adding it to the dish.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on a medium setting or heat on the stovetop with a splash of chicken broth to keep it moist.
Can I Make This Dish Vegetarian?
Of course! To make it vegetarian, simply omit the chicken and replace the chicken broth with vegetable broth. You might also want to add more beans or some diced bell peppers for additional protein and flavor!
