This enchilada chicken skillet gives all the flavors of enchiladas in one pan! Substitute cooked chicken for canned and adjust seasoning to your taste preference.
Servings: 4
Ingredients
- 1 (14.5 oz) can reduced-sodium chicken broth
- 3/4 cup white rice, uncooked
- 1 teaspoon chili powder
- 1 (15 oz) can whole kernel corn, drained and rinsed
- 1 (12.5 oz) can chicken breast, drained and rinsed
- 1 (10 oz) can mild enchilada sauce, divided
- 1 (4 oz) can diced jalapeños, drained or 1/4 cup fresh chopped jalapeños
- 1/2 cup shredded Monterey Jack or Mexican blend cheese
Instructions
- In a 12-inch skillet with a lid, bring chicken broth and chili powder to a simmer over medium heat. Stir in rice, reduce heat to low, and cover for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
- Stir in corn, chicken, jalapenos, and half of the enchilada sauce. Replace lid, return heat to medium, and cook for approximately 5 minutes, or until heated through.
- Stir the mixture well. Sprinkle cheese over the top and drizzle remaining enchilada sauce over the cheese (you don’t have to use the whole can).
- Replace lid, and heat a few more minutes until cheese is melted.
- Refrigerate any leftovers within 2 hours.
Nutrition Information
360 Calories│6g Fat (1.5g Saturated)│49g Carbohydrates│0g Added Sugar│29g Protein│1030mg Sodium*│4g Fiber
*Rinsing canned vegetables and chicken will reduce sodium more than what is reflected in the nutrition analysis.