Pumpkin and Black Bean Cheesy Enchilada Skillet

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

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

Directions

  1. 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. 2 Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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