Chicken Enchilada Rice Dinner

Name: Chicken Enchilada Rice Dinner
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb chicken tenderloins; 4 Tbsp olive oil, divided; 1 red bell pepper, chopped; ½ (8-oz) container chopped onion; 2 Tbsp minced garlic; 1½ cups frozen fire-roasted corn; 2 (8.8-oz) pouches microwavable rice (or use yellow rice); 1 (24-oz) jar enchilada sauce (or use 2½ cups from canned enchilada sauce); 1½ cups shredded mozzarella cheese; 1 (11-oz) pkg yellow corn tortilla chips; 1 (8-oz) container guacamole

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Cook Time: 15

Total: 30

Instructions

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Step 1

Instructions Cook chicken in a large nonstick skillet in 2 Tbsp hot oil over medium-high heat 10 minutes or until done. Season with salt and pepper to taste. Sauté bell pepper, onion, and garlic in 2 Tbsp hot oil in another large skillet 6 to 8 minutes or until tender. Add corn; cook just until thoroughly heated. Microwave rice according to package directions. Coarsely chop or tear chicken into pieces. Add rice, chicken, and enchilada sauce to sautéed vegetables in skillet; gently stir. Cook just until thoroughly heated. Sprinkle with cheese. Season with salt and pepper to taste. Cover with foil just until cheese is melted.

Step 2

Side Dish Instructions Serve chips and guacamole on each plate.

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