Ingredients

• 1(14.5-ounce) can reduced-sodium chicken broth
• 3/4 cup white rice, uncooked
• 1 teaspoon chili powder
• 1 (15-ounce) can whole kernel corn, drained
• 1 (12.5-ounce) can chicken breast, drained
• 1(10-ounce) can mild enchilada sauce, divided
• 1(4-ounce) can diced jalapenos, drained
• 1 cup shredded Monterey Jack or Mexican blend cheese 

Instructions

1. 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. 
2. Stir in corn, chicken, jalapenos, and ½ of the enchilada sauce. Replace lid, return heat to medium, and cook for approximately 5 minutes, or until heated through (165 F).
3. Stir mixture well,  sprinkle cheese over the top, and drizzle remaining enchilada sauce over the cheese (you don’t have to use the whole can).
4. Replace lid, and heat a few more minutes until cheese is melted.
5. Refrigerate any leftovers within 2 hours.