Chicken Enchilada Rice Skillet
Tortilla Chips and Salsa
Ingredients
- 1½ lb boneless, skinless chicken breasts, cubed
- 2 Tbsp taco seasoning mix
- 2 Tbsp olive oil
- 1 (14.75-oz) can frozen 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
- 1 (11-oz) bag tortilla chips
- 1 (16-oz) container fresh salsa
Side Dish Instructions
- Serve tortilla chips with salsa.
Kid-Friendly Meal Plan
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