Skillet Tex-Mex Chicken
Smoky Refried Beans and Mexican Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (1-oz) envelope taco seasoning
- 2 Tbsp olive oil
- 1 (19-oz) can enchilada sauce
- 6 slices colby-Jack cheese
- 1 (3.5-oz) pkg tri-color tortilla strips
Instructions
- Sprinkle chicken with taco seasoning. Cook chicken in hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes per side or until almost done.
- Pour enchilada sauce over chicken; top with cheese slices.
- Cover and cook 1 to 2 minutes or until cheese melts and chicken is done. Sprinkle with tortilla strips.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 2 (16-oz) cans refried beans
- 2 tsp ground cumin
Side Dish Instructions
- Cook rice according to package directions.
- Heat beans according to package directions; stir in cumin.
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