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Pantry Enchilada Chicken Skillet Dinner Recipe - The Weary Chef
Ingredients
- 14.5 ounces reduced-sodium chicken broth
- 3/4 cup white rice uncooked
- 1 teaspoon chili powder
- 15 ounces canned whole kernel corn drained
- 12.5 ounces canned chicken breast drained
- 10 ounces canned mild enchilada sauce divided
- 4 ounces canned diced jalapenos drained
- handful monterey jack or Mexican blend cheese shredded
Directions
- Bring chicken broth and chili powder to a simmer in a 12” skillet with a lid over medium heat. Stir in rice, reduce heat to low, and cover.
- Cook rice approximately 15 minutes, stirring occasionally, until most of liquid is absorbed. Stir in corn, chicken, jalapenos, and about half the enchilada sauce. Replace lid, return heat to medium, and cook for approximately five minutes longer or until heated through.
- Stir mixture well, and sprinkle cheese over the top. 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.
- RECIPE NOTES
- For a mild dish, be sure to choose mild enchilada sauce, and substitute diced green chiles for the jalapenos.
- You may optionally place cheese-covered skillet under a hot broiler to get the cheese brown and bubbly, but the stovetop works just fine
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