@daniellelizabeth13: @K'lani #hair #accessories

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Saturday 18 October 2025 03:32:00 GMT

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CHEESY CHICKEN ENCHILADA RICE SKILLET 🌮🧀 INGREDIENTS: • 1½ lbs chicken breast, cut into bite-size pieces • 1 tbsp olive oil • 1 packet @Siete Foods taco seasoning • ½ tsp garlic powder • Seasoned pepper + salt to taste • 1½ cups uncooked jasmine rice • 1 (10 oz) can @Old El Paso enchilada sauce • 2 cups chicken broth • 1 can black or pinto (I used kidney), drained & rinsed • 1 cup corn • 2 cups shredded cheddar cheese • Cilantro + sour cream for topping DIRECTIONS: Heat olive oil in a large skillet over medium-high heat. Add the chicken and season with taco seasoning, garlic powder, seasoned pepper and salt. Cook until lightly browned. Add the uncooked jasmine rice, enchilada sauce and chicken broth. Stir together and bring to a simmer. Cover, reduce heat to low and cook for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir in the kidney beans and corn. (I used kidney beans because that’s what I had on hand, and I wasn’t making another trip to the store 🤣 Black or pinto beans would be great too!) Sprinkle the cheddar cheese over the top, cover and let it melt. Top with cilantro and sour cream and serve! 🤤 Save this one for later and follow for more easy recipes! 🤍 #EasyDinner #OnePanMeal #ChickenEnchiladaSkillet #EasyRecipes #FamilyDinner

CHEESY CHICKEN ENCHILADA RICE SKILLET 🌮🧀 INGREDIENTS: • 1½ lbs chicken breast, cut into bite-size pieces • 1 tbsp olive oil • 1 packet @Siete Foods taco seasoning • ½ tsp garlic powder • Seasoned pepper + salt to taste • 1½ cups uncooked jasmine rice • 1 (10 oz) can @Old El Paso enchilada sauce • 2 cups chicken broth • 1 can black or pinto (I used kidney), drained & rinsed • 1 cup corn • 2 cups shredded cheddar cheese • Cilantro + sour cream for topping DIRECTIONS: Heat olive oil in a large skillet over medium-high heat. Add the chicken and season with taco seasoning, garlic powder, seasoned pepper and salt. Cook until lightly browned. Add the uncooked jasmine rice, enchilada sauce and chicken broth. Stir together and bring to a simmer. Cover, reduce heat to low and cook for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir in the kidney beans and corn. (I used kidney beans because that’s what I had on hand, and I wasn’t making another trip to the store 🤣 Black or pinto beans would be great too!) Sprinkle the cheddar cheese over the top, cover and let it melt. Top with cilantro and sour cream and serve! 🤤 Save this one for later and follow for more easy recipes! 🤍 #EasyDinner #OnePanMeal #ChickenEnchiladaSkillet #EasyRecipes #FamilyDinner

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