Easy Chicken Enchilada Skillet Recipe – quick and easy weeknight meal! Shredded chicken, enchilada sauce, Rotel, black beans, corn, and rice. Ready to eat in under 30 minutes! Top the rice with your favorite toppings – lettuce, tomatoes, sour cream, jalapenos, and olives. Serve with some tortilla chips, salsa, and queso. Taco Tuesday never tasted so good!
1(10-oz)can Rotel diced tomatoes and green chilies,undrained
Instructions:
Prepare rice according to the package directions.
In a large skillet, combine chicken, enchilada sauce, black beans, corn kernels, and Rotel. Bring to a boil over medium-high heat. Reduce heat to medium-low.
Stir in cooked rice and cook for 5 minutes.
Notes:
You can use any cooked shredded chicken in this dish. I use rotisserie chicken.
Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.