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!
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| Photo by ALB |
Ingredients
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
Instructions
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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