Easy Enchilada Skillet

I love game-day recipes because they are always full of flavor and are usually on the quick side. My 1-year-old tends to be hungry NOW so I try to aim for 30-minutes-to-the-table type of dinners. If it takes longer, she starts to turn into a little gremlin and I cave and give her something she probably shouldn't have before dinner (cookies). Yup. I'm that mom.

I also tend to get bored with making the same dinner over and over so taking a staple recipe and switching it up happens a lot in our house. So when you have a jar of Corn, Black Bean Salsa in your cupboard and you have enchiladas on the brain ... that is one sweet combo, my friend. Actually, it's savory. But, you get what I mean.

Start by cooking up your rice. Go by whatever the box instructs you and set it aside. Heat the Avocado Oil in a medium skillet and add the cubed chicken. Stir.

Enchilada Skillet prep

Cook until it's done and add fresh garlic. (I love that smell.)

Enchilada Skillet prep

Now add your Corn, Black Bean Salsa, enchilada sauce and rice. And if you want a little kicked-up flavor, add a few pinches of oregano, chili powder and salt.

Enchilada Skillet prep

Stir it all up until everything is heated through.

Enchilada Skillet prep

Add cheese to the top and cover for a few minutes while it melts. Uncover and serve it up!

Enchilada Skillet

 - Rebecca

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Enchilada Skillet



Cook rice according to package directions; set aside.

Heat Avocado Oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink and internal temperature reaches 165°. Add garlic and cook 2-3 minutes. Stir in rice, Corn, Black Bean Salsa and enchilada sauce until well combined and heated through. Season with salt and pepper, to taste.

Remove from heat and top with cheese. Cover until cheese is melted, about 2 minutes. Serve immediately.

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