Chicken Enchilada Rice Skillet

Name: Chicken Enchilada Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 lb boneless, skinless chicken breasts, cubed; 2 Tbsp taco seasoning mix; 2 Tbsp olive oil; 1 (14.75-oz) can frozen fire-roasted corn, drained; 1 1/2 cups long-grain white rice; 2 (10-oz) cans red enchilada sauce; 1 cup chicken broth; 1 1/2 cups shredded Monterey Jack cheese

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Author : Emeals

Ingredients

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1 1/2 lb boneless, skinless chicken breasts, cubed2 Tbsp taco seasoning mix2 Tbsp olive oil1 (14.75-oz) can frozen fire-roasted corn, drained1 1/2 cups long-grain white rice2 (10-oz) cans red enchilada sauce1 cup chicken broth1 1/2 cups shredded Monterey Jack cheese

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Instructions

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Step 1

Sprinkle chicken with seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until done. .

Step 2

Add corn, rice, enchilada sauce, and broth to skillet. Bring to a boil, cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir, and sprinkle with cheese; cover, and let stand until cheese is melted.