Cheesy Enchilada Skillet

Name: Cheesy Enchilada Skillet
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup (165 g) white rice 2 cups (480 ml) chicken broth 4 tsp (10 g) Mexican Seasoning Mix (page 158) or taco seasoning, divided 1 large green bell pepper, cored, seeded and chopped into 1/2-inch (1.3-cm) pieces, about 1½ cups (225 g); 1 small yellow onion, chopped into ½/2-inch (1.3-cm) pieces, about 1 cup (160 g); 2 lb (910 g) boneless skinless chicken; breasts or thighs, cut into ½/2-inch; tbsp (15 ml) olive oil; 1 (15.5-oz [434-g]) can black beans,; 1 (4-oz [112-g]) can chopped green chiles; ½ cup (120 g) sour cream; 1 cup (240 ml) Salsa Verde; ½ tsp kosher salt, if needed; 2 cups (240 g) shredded Mexican cheese blend, cheddar or pepper Jack cheese 2-3 tbsp (6-9 g) chopped fresh cilantro

3 steps

Updated at: Thu, 17 Aug 2023 00:05:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories634 kcal (32%)

Total Fat25.8 g (37%)

Carbs42.1 g (16%)

Sugars4.4 g (5%)

Protein55.7 g (111%)

Sodium1712.1 mg (86%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupwhite rice

2 cupschicken broth

4 tspMexican Seasoning Mix

1green bell pepper

cored, seeded and chopped into 1/2-inch, 1.3 cm pieces

1 cupyellow onion

small, chopped into 1/2/2-inch, 1.3 cm pieces

910gboneless skinless chicken

breasts

or thighs, cut into 1/2/2-inch

15mlolive oil

434gcan black beans

112gcan chopped green chiles

240gshredded Mexican cheese blend

cheddar or pepper Jack cheese

2 Tbspfresh cilantro

chopped

Instructions

Step 1

Combine the rice, chicken broth and 2 teaspoons (5 g) of the spice mix in a small saucepan over high heat. When the water boils, reduce to a low simmer and cover with a lid. Simmer for 18 minutes, until the rice is tender. Uncover, test the rice for doneness and fluff with a fork when done.

Step 2

While the rice is cooking, prep the peppers, onions and chicken. Warm the oil in your largest skillet over medium-high heat. Add the peppers and onions to the skillet and stir to coat. Allow them to cook for about 2 minutes. Add the chicken to the skillet, sprinkle with the remaining 2 teaspoons (5 g) spice mix and continue cooking, stirring frequently, until the chicken is cooked through, about 5 minutes.

Step 3

Add the beans, green chiles, sour cream and green chile sauce to the skillet. Stir to combine and bring to a low simmer. Add the cooked rice, stir again, taste and adjust the salt as desired. Sprinkle generously with the cheese. Cover with a lid and remove from the heat to allow the cheese to melt, 5 to 10 minutes. Sprinkle with the cilantro before serving.

Notes

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