Pantry Enchilada Chicken Skillet Dinner

Pantry Enchilada Chicken Skillet Dinner 

INGREDIENTS

• 1 teaspoon chili powder
• 3/4 cup white rice uncooked
• 4 ounces canned diced jalapenos drained
• 12.5 ounces canned chicken breast drained
• 14.5 ounces reduced-sodium chicken broth
• 15 ounces canned whole kernel corn drained
• 10 ounces canned mild enchilada sauce divided
• handful monterey jack or Mexican blend cheese shredded
• Keep your pantry stocked with all the ingredients you need for this delicious and easy chicken enchilada rice dinner!

INSTRUCTIONS

1. Bring chicken broth and chili powder to a simmer in a 12” skillet with a lid over medium heat. 
2. Stir in rice, reduce heat to low, and cover.
3. Cook rice approximately 15 minutes, stirring occasionally, until most of liquid is absorbed. 
4. Stir in corn, chicken, jalapenos, and about half the enchilada sauce. 
5. Replace lid, return heat to medium, and cook for approximately five minutes longer or until heated through.
6. Stir mixture well, and sprinkle cheese over the top. 
7. Drizzle desired amount of remaining enchilada sauce over the cheese (you don’t have to use the whole can), replace lid once more, and heat a few more minutes until cheese is melted.
8. Enjoy!

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