Simple Canned Chicken Enchilada Skillet Casserole

Name: Simple Canned Chicken Enchilada Skillet Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American, Mexican, Latin American
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

3 steps

Prep:10minCook:25min

Updated at: Sat, 17 Aug 2024 23:40:41 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories312.3 kcal (16%)

Total Fat5.7 g (8%)

Carbs47 g (18%)

Sugars5.8 g (6%)

Protein18.8 g (38%)

Sodium1284.8 mg (64%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

14.5 ouncesreduced-sodium chicken broth

¾ cupwhite rice

uncooked

1 teaspoonchili powder

15 ounceswhole kernel corn

canned, drained

12.5 ouncescanned chicken breast

drained

10 ouncesmild enchilada sauce

canned, divided

4 ouncescanned diced jalapenos

drained

monterey jack

or Mexican blend cheese, shredded

Instructions

Step 1

Bring chicken broth and chili powder to a simmer in a 12” skillet with a lid over medium heat. Stir in rice, reduce heat to low, and cover.

Step 2

Cook rice approximately 15 minutes, stirring occasionally, until most of liquid is absorbed. Stir in corn, chicken, jalapenos, and about half the enchilada sauce. Replace lid, return heat to medium, and cook for approximately five minutes longer or until heated through.

Step 3

Stir mixture well, and sprinkle cheese over the top. Drizzle desired amount of remaining enchilada sauce over the cheese (you don’t have to use the whole can), replace lid once more, and heat a few more minutes until cheese is melted.