Chicken Enchilada Rice Dinner
Guacamole and Salsa with Tortilla Chips
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 (15.25-oz) can Southwest whole kernel corn, drained
- 1 (10-oz) can enchilada sauce
- 1 (8.8-oz) pouch microwavable Spanish rice
- ½ cup shredded Monterey Jack cheese
Instructions
- Cut chicken into bite-sized pieces. Cook chicken in a nonstick skillet sprayed with cooking spray over medium-high heat 5 to 6 minutes or until done. Season with salt and pepper, if desired.
- Add corn and enchilada sauce to chicken in skillet; cook 5 minutes or until thoroughly heated.
- Meanwhile, heat rice according to package directions. Add rice to chicken mixture, stirring to combine. Sprinkle with cheese. Cover and cook 5 minutes or until cheese is melted.
Side Dish Ingredients
- ¼ cup prepared guacamole
- ¼ cup refrigerated salsa
- ½ (8.25-oz) bag tortilla chips
Side Dish Instructions
- Serve guacamole and salsa with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
557
|
362
|
919
|
| Fat (g) | 18 | 20 | 38 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 49 | 5 | 54 |
| Carb (g) | 47 | 43 | 90 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 1710 | 523 | 2233 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 3 | 2 | 5 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
