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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
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