Chicken Enchilada Rice Dinner
Guacamole and Salsa with Tortilla Chips
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 (15.25-oz) cans Southwest whole kernel corn, drained
- 1 (19-oz) can enchilada sauce
- 2 (8.8-oz) pouches microwavable Spanish rice
- 1½ cups shredded Monterey Jack cheese
Instructions
- Cut chicken into bite-sized pieces. Cook chicken in a large 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
- 1 (8-oz) container refrigerated guacamole
- 1 (16-oz) container refrigerated salsa
- 1 (12-oz) bag tortilla chips
Side Dish Instructions
- Serve guacamole and salsa with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
458
|
386
|
844
|
| Fat (g) | 16 | 20 | 36 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 43 | 5 | 48 |
| Carb (g) | 33 | 46 | 79 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 1238 | 716 | 1954 |
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