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Pantry Enchilada Chicken Skillet

Andi Gleeson
  • 20 minutes
  • Serves 4

INGREDIENTS

14 1/2 oz

reduced-sodium chicken broth

3/4 cup

white rice (uncooked)

1 tsp

chili powder

15 oz

canned whole kernel corn (drained)

12 1/2 oz

canned chicken breast (drained)

10 oz

canned mild enchilada sauce (divided)

4 oz

canned diced jalapenos (drained)

monterey jack or Mexican blend cheese (shredded)