Chicken Enchilada Rice Dinner
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1 lb chicken tenderloins
- 4 Tbsp olive oil, divided
- 1 red bell pepper, chopped
- ½ (8-oz) container chopped onion
- 2 Tbsp minced garlic
- 1½ cups frozen fire-roasted corn
- 2 (8.8-oz) pouches microwavable long-grain rice (or use yellow rice)
- 1 (24-oz) jar enchilada sauce
- 1½ cups shredded mozzarella cheese
Instructions
- Cook chicken in a large nonstick skillet in 2 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 2 Tbsp hot oil in another large 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
459
|
459
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 31 | 31 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1211 | 1211 |
Bonus Collections Meal Plan
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