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Chicken Enchilada Skillet Rice

Chicken Enchilada Skillet Rice

The ultimate comfort food, Chicken Enchilada Skillet Rice brings bold flavors and hearty ingredients together for an easy weeknight dinner. With savory chicken, zesty enchilada sauce, and nutritious beans, it’s a crowd-pleaser that’s sure to satisfy. Make this delicious dish tonight!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (5.4-oz) package Knorr Mexican Rice
  • 2 cups cooked chopped chicken
  • 1 (10-oz) can enchilada sauce
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 (10-oz) can Rotel diced tomatoes and green chilies undrained

Equipment

  • 12-inch non stick skillet
  • Small Saucepan

Method
 

  1. Prepare rice according to the package directions.
  2. In a large skillet, combine chicken, enchilada sauce, black beans, corn kernels, and Rotel. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low. Stir in cooked rice and cook for 5 minutes.

Notes

  • Tip 1: You can use any cooked shredded chicken in this dish.
  • Tip 2: Store leftovers in an airtight container in the fridge.
  • Tip 3: Freeze this dish for up to three months.
  • Tip 4: This dish is great on its own but also pairs wonderfully with cheese as a topping.
  • Tip 5: Customize by adding extra veggies like bell peppers or onions.