Sunday, July 5, 2015

Cheesy Enchilada Rice Skillet

Anytime a recipe calls for Enchilada Sauce, I will stop and look.  Seriously, I can drink the stuff with a straw straight from the can.  So when I saw this, yes, we had to have.

D made it Friday.  It was huge and good.  We need to have again.  I added extra sauce to mine.

Cheesy Enchilada Rice Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Adapted from Damn Delicious

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Photo by ALB

1 cup uncooked rice
Add 1 lb cooked Chicken Breast, cut in bite-size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 bell pepper, diced
Add 1 jalapeno, seeded and diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
3/4 cup Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ mild green enchilada sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper (and jalapeno), and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in rice, (chicken), corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately, garnished with cilantro.

Nutritional Information (from My Fitness Pal) includes chicken and jalapeno
Calories: 558; Total Fat: 15 g; Saturated Fat: 5 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 1800 mg; Potassium: 173 mg; Total Carbohydrate: 70 g; Dietary Fiber: 9 g; Sugars: 6 g; Protein: 38 g

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