Chicken Enchilada Rice Dinner
Tortilla Chips and Guacamole
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- ½ lb chicken tenderloins
- 2 Tbsp olive oil, divided
- 1 small red bell pepper, chopped
- ½ (8-oz) container chopped onion
- 1 Tbsp minced garlic
- ¾ cup frozen fire-roasted corn
- 1 (8.8-oz) pouch microwavable rice (or use yellow rice)
- ½ (24-oz) jar enchilada sauce (or use 1¼ cups from canned enchilada sauce)
- ¾ cup shredded mozzarella cheese
Instructions
- Cook chicken in a nonstick skillet in 1 Tbsp hot oil over medium-high heat 10 minutes or until done. Season with salt and pepper to taste.
- Sauté bell pepper, onion, and garlic in 1 Tbsp hot oil in another skillet 6 to 8 minutes or until tender. Add corn; cook just until thoroughly heated.
- Microwave rice according to package directions. Coarsely chop or tear chicken into pieces.
- Add rice, chicken, and enchilada sauce to sautéed vegetables in skillet; gently stir. Cook just until thoroughly heated. Sprinkle with cheese. Season with salt and pepper to taste. Cover with foil just until cheese is melted.
Side Dish Ingredients
- ½ (11-oz) pkg yellow corn tortilla chips
- 1 (8-oz) container guacamole
Side Dish Instructions
- Serve desired amount of chips and guacamole on each plate.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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