Easy Chicken Enchilada Rice recipe

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Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, diced
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 ¼ cups water
½ (19 ounce) can enchilada sauce
½ cup sweet corn
½ cup reduced-sodium black beans, rinsed and drained
1 large tomato, seeded and chopped
2 tablespoons chopped fresh cilantro
½ cup shredded Cheddar cheese

Nutrition Info

452.9 calories
carbohydrate: 43.9 g
cholesterol: 80.7 mg
fat: 11.7 g
fiber: 4.5 g
protein: 36.6 g
saturatedFat: 4.1 g
servingSize: -
sodium: 791.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.

  2. Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.

  3. Top with Cheddar cheese and serve.

Recipe Yield

4 servings

Recipe Note

We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.

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