Cheesy Chicken Enchilada Skillet

Blogger Carrian Cheney of Oh Sweet Basil creates a quick and easy cheesy chicken dinner in less than 20 minutes.

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  • prep time 5 min
  • total time 20 min
  • ingredients 6
  • servings 6
 

Ingredients

2
boneless skinless chicken breasts, cooked, shredded
1 1/2
cups cooked rice
1
can Progresso™ black beans, drained, rinsed
1
can Muir Glen™ organic diced tomatoes, drained
1
package Old El Paso™ chile and roasted garlic Mexican cooking sauce
1
cup shredded medium Cheddar cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 10-inch skillet over medium heat. Add cooked chicken, cooked rice, beans, tomatoes and cooking sauce; stir gently to combine without smashing rice. Cook 10 to 12 minutes.
  • 2 Sprinkle with cheese. Cover skillet; cook 2 minutes longer or until cheese is melted. Serve immediately.
  • 1 Heat 10-inch skillet over medium heat. Add cooked chicken, cooked rice, beans, tomatoes and cooking sauce; stir gently to combine without smashing rice. Cook 10 to 12 minutes.
  • 2 Sprinkle with cheese. Cover skillet; cook 2 minutes longer or until cheese is melted. Serve immediately.

EXPERT TIPS

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Expert Tips

You can create any flavor combos you like by switching to any of the other flavors of Old El Paso® Mexican cooking sauce, refried or pinto beans, brown rice, etc.

This dish turns into an easy and delicious soup the next day. Just take 2 to 3 cups of leftovers, add a clove of minced garlic, and 1 to 2 cans of chicken broth depending on how much leftovers you’re using. Cook thoroughly adding 1 teaspoon of chili powder and cumin for extra flavor.

Nutritional information

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