Pumpkin and Black Bean Cheesy Enchilada Skillet

By carvalhohm2

Ingredients

• 1 lb uncooked boneless skinless chicken breasts
• 1 tablespoon butter or margarine
• 2 cups hot water
• 1 cup milk
• 1 box Chicken Helper™ cheesy chicken enchilada
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1 can (15 oz) black beans, drained, rinsed
• Taco sauce and chopped fresh cilantro, if desired

Preparation

Step 1

1 Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.

2 Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.

3 Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.

Serving Size: 1 Serving Calories430 ( Calories from Fat70), Total Fat8g (Saturated Fat3g, Trans Fat0g ), Cholesterol65mg Sodium890mg Total Carbohydrate59g (Dietary Fiber8g Sugars4g ), Protein30g