Chicken enchilada skillet


Dinner tonight, February 12, 20 16
Delicious dish, very fulfilling, but nextime I would use chicken broth instead of water to get more taste . I also used Swiss cheese, and it was very delicious.
6 servings

  • ½ teaspoon salt
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 can crushed tomatoes, undrained
  • 1 can enchilada sauce
  • 2 cups shredded cooked chicken
  • 3 cups cooked brown rice
  • 1 ½ cups reduced fat shredded cheddar cheese, divided
  • ¼ cup chopped cilantro (optional)

1) Heat a large non-stick skillet over medium heat. Add chili powder, garlic, and cumin. Cook for about 30 seconds before adding enchilada sauce and rotel. Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Add chicken, 1/2 cup of the shredded cheese, and cooked rice. Stir and cook until heated through. Top enchilada mixture with remaining cheddar cheese, cover, and cook another five minutes or until cheese is melted and bubbly. Top with chopped cilantro, if desired.

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