Crowd-Pleaser
Chicken Enchilada Rice Skillet
Tossed Salad and Tortilla Chips
Ingredients
- 1½ lb boneless, skinless chicken breasts, cubed
- 2 Tbsp taco seasoning mix
- 2 Tbsp olive oil
- 1 (14.75-oz) can fire roasted corn, drained
- 1½ cups long grain white rice
- 2 (10-oz) cans red enchilada sauce
- 1 cup chicken broth
- 1½ cups shredded Monterey Jack cheese
Instructions
- Sprinkle chicken with seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until done. .
- Add corn, rice, enchilada sauce, and broth to skillet. Bring to a boil, cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir, and sprinkle with cheese; cover, and let stand until cheese is melted.
Side Dish Ingredients
- ¼ tsp chili powder
- 1 (24-oz) pkg classic iceberg salad mix
- ½ cup Ranch dressing
- ½ (11-oz) bag tortilla chips
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add salad mix; toss.
- Serve chips on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
548
|
229
|
777
|
| Fat (g) | 18 | 15 | 33 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 55 | 23 | 78 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 2 | 2 | 4 |
