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Enchilada Chicken and Rice Skillet

Laurie McNamara
  • 35 minutes
  • Serves 6

INGREDIENTS

3 cups

Chicken, precooked

1 15 ounce can

Black beans

1

Cilantro

2 cloves

Garlic, fresh

1

Green onions

1

Onion, medium

1 15 ounce can

Tomatoes and green chiles, fire-roasted

2 cups

Chicken broth, low-sodium

2 tbsp

Tomato paste

1

Hot sauce

3/4 cup

White rice, long grain

2 tbsp

Enchilada seasoning blend, homemade

2 tsp

Olive oil, light

1

Tortilla chips

2 cups

Cheddar jack cheese, grated

1

Sour cream