Pumpkin and Black Bean Cheesy Enchilada Skillet

Pumpkin and black beans add nutrients to this tasty Mexican-inspired skillet meal.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 5

Ingredients

1
lb uncooked boneless skinless chicken breasts
1
tablespoon butter or margarine
2
cups hot water
1
cup milk
1
box Chicken Helper® cheesy chicken enchilada
1/2
cup canned pumpkin (not pumpkin pie mix)
1
can (15 oz) Progresso® black beans, drained, rinsed
Old El Paso® taco sauce and chopped fresh cilantro, if desired
  • 1 Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • 2 Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • 3 Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    430
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    890mg
    890%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    8g
    8%
      Sugars
    4g
    4%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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