DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly

Chicken Enchilada Rice Skillet

Name: Chicken Enchilada Rice Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 oz chicken thigh, patted dry; 3 cup cooked brown rice; 2 cup black beans, drained and rinsed; 1 cup frozen corn; 12 oz enchilada sauce; 3 oz mild green chilies; 3 oz shredded cheddar; 1/2 yellow onion, diced; 4 tsp canola oil; 1 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper

A saucy Mexican skillet combining chicken, rice, beans, corn, and melted cheddar.

Generative AI

Calories: 630
Protein: 43g
Carbs: 71g
Fat: 17g

Per serving

Ingredients

For 4 servings · 25 min total

chicken thighpatted dry20 oz
cooked brown rice3 cup
black beansdrained and rinsed2 cup
frozen corn1 cup
enchilada sauce12 oz
mild green chilies3 oz
shredded cheddar3 oz
yellow oniondiced1/2
canola oil4 tsp
ground cumin1 tsp
kosher salt1 tsp
black pepper1/2 tsp

Instructions

1Dice the onion. Do not rinse the chicken. Pat it dry, then season both sides with the salt, pepper, and cumin.
2Heat the canola oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until browned and the thickest part reaches 165°F (74°C). Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3Lower the heat to medium. Add the onion and cook for 2-3 minutes, until translucent and softened. Add the enchilada sauce, chilies, beans, and corn; simmer for 3-4 minutes, until bubbling and the corn is hot.
4Stir in the rice. Slice the chicken and return it to the skillet. Sprinkle with cheddar, cover, and cook for 2-3 minutes, until the cheese melts and the sauce coats the rice. Taste and adjust the seasoning.

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Chicken Enchilada Rice Skillet

Ingredients

Instructions

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