Thanks so much to “Cans Get You Cooking” and Safeway/Albertsons for sponsoring this fun and easy Pantry Enchilada Chicken Skillet Dinner!
Don’t you love pantry dinners? You know the ones. Those dinners you can make on the fly when you haven’t had a chance to go to store, and your fridge is bare. My pantry is always packed full of canned goods like chicken broth, diced tomatoes, tuna, a few types of beans, and corn just to name a few. With those “cantry” staples, I can always figure out something to whip up for dinner.
Next time you’re at the grocery store, grab a couple cans of everything you need for this chicken skillet recipe to keep on hand for busy days. (If you’re like me, pretty much every day is a busy day!) This enchilada skillet is so good, and no one will guess that you didn’t slave away in the kitchen to make it.
Before I get to the recipe, I should warn you that it is very spicy with the jalapeños. That’s just right for me but not so much for kids. If you want to make it mild, just use diced green chiles instead of jalapeños, and be sure to use mild enchilada sauce.
How else do cans get you cooking? Did you know there’s a whole site just on that subject? Click here to check it out! You can find recipes and information about the benefits of canned goods like recyclability, affordability, and good nutrition. Armed with your new recipes and knowledge, head out to your local Safeway or Albertsons and fill up your own cantry!
Dive in. You know you want to.
| Cook Time | 20 minutes |
| Servings |
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- 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
Ingredients
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- 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.
- For a mild dish, be sure to choose mild enchilada sauce, and substitute diced green chiles for the jalapenos.
- You may optionally place cheese-covered skillet under a hot broiler to get the cheese brown and bubbly, but the stovetop works just fine.
Here are a few other dinners that put canned ingredients to good use!
This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.