DinnerMexicanHigh ProteinBudget FriendlyFamily FriendlyMeal Prep
Chicken Enchilada Rice Skillet
A saucy skillet of chicken, brown rice, corn, green chiles, and Monterey Jack with Mexican seasoning.
- Calories
- 650
- Protein
- 43g
- Carbs
- 70g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 25 min total
- cooked shredded chickenshredded20 oz
- cooked brown rice4 cup
- enchilada sauce8 oz
- frozen corn2 cup
- mild green chiliesdrained1 can
- oniondiced1/2 lb
- shredded monterey jack cheese3 oz
- extra-virgin olive oil4 tsp
- cumin1 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Dice the onion and drain the green chilies. Season the chicken with cumin, kosher salt, and black pepper.
- 2Heat the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 4-5 minutes, until translucent and softened.
- 3Stir in the enchilada sauce, corn, green chilies, and rice. Cook 4-5 minutes, stirring occasionally, until bubbling and the corn is hot.
- 4Fold in the chicken and cook 2-3 minutes, until hot throughout and reading 165°F (74°C) if reheated with a thermometer. Taste and adjust with salt and pepper.
- 5Scatter the cheese over the skillet, cover, and cook 1-2 minutes, until melted. Finish with a final taste for salt.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.