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
Recipe Description
This enchilada skillet is so good, and no one will guess that you didn’t slave away in the kitchen to make it. An easy and fun pantry dinner recipe that will surely hit the spot!
Take note that it is very spicy with the jalapeños. That’s just right for me but not so much for kids. If you want to make it mild, just use diced green chiles instead of jalapeños, and be sure to use mild enchilada sauce.
