Chicken Enchilada Recipe with Canned Chicken
Dinner, Quick n Easy
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
Directions
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.
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.
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.
Nutrition
Calories 459 kcal Carbohydrates 55 g
Protein 32 g Fat 12g
Saturated Fat 2 g Potassium 1519 mg
Iron 6.1 mg Sodium 1101 mg
cholesterol 56.3 mg Fiber 5 g
Sugar 16 g Vitamin A 1035IU
cholesterol 73 mg Calcium 138 mg