Cheesy Chicken Enchilada Skillet

By pcoates

Ingredients

• 2 boneless skinless chicken breasts, cooked, shredded
• 1 1/2 cups cooked rice
• 1 can Progresso® black beans, drained, rinsed
• 1 can Muir Glen® organic diced tomatoes, drained
• 1 package Old El Paso® chile and roasted garlic Mexican cooking sauce
• 1 cup shredded medium Cheddar cheese (4 oz)

Details

Servings 1
Cooking time 20mins
Adapted from pillsbury.com

Preparation

Step 1

Heat 10-inch skillet over medium heat. Add cooked chicken, cooked rice, beans, tomatoes and cooking sauce; stir gently to combine without smashing rice. Cook 10 to 12 minutes.

This dish turns into an easy and delicious soup the next day. Just take 2 to 3 cups of leftovers, add a clove of minced garlic, and 1 to 2 cans of chicken broth depending on how much leftovers you’re using. Cook thoroughly adding 1 teaspoon of chili powder and cumin for extra flavor.

Wheaties