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!
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.