Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chiles, optional
- 1 cup chicken broth
- 1 cup enchilada sauce
- 1 cup cooked rice or quinoa
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper to taste
- 1 cup shredded cheese, Mexican blend
- Fresh cilantro for garnish, optional
Instructions
- Cook the Chicken
In a large skillet, cook the diced chicken over medium heat until it is no longer pink, which should take about 5-7 minutes. Ensure the chicken is cooked through for the best texture and flavor. - Combine the Ingredients
Add the black beans, corn, diced tomatoes, chicken broth, enchilada sauce, cooked rice or quinoa, cumin, chili powder, salt, and pepper. Stir everything together to combine the flavors thoroughly. - Simmer the Mixture
Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully. - Add the Cheese
Sprinkle the shredded Mexican blend cheese on top of the skillet mixture. Cover the skillet and let the cheese melt for 2-3 minutes, creating a gooey, irresistible topping. - Garnish and Serve
If desired, garnish with fresh cilantro for a pop of color and added freshness. Serve the dish warm and enjoy the delightful combination of textures and flavors.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g