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Pumpkin and Black Bean Cheesy Enchilada Skillet
Pumpkin and Black Bean Cheesy Enchilada Skillet
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Prep Time:
30 minutes
Total Time:
30 minutes
Nutrient-packed Mexican skillet with pumpkin and black beans.
Ingredients:
  • 1 lb uncooked boneless skinless chicken breasts
  • 1 tablespoon butter or margarine
  • 2 cups hot water
  • 1 cup milk
  • 1 box Chicken Helper™ cheesy chicken enchilada
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce, if desired
  • Chopped fresh cilantro, if desired
Instructions:
  • Dice chicken into bite-sized 1/2-inch pieces. Melt butter in a 10-inch skillet over medium-high heat. Add chicken and cook for approximately 3 minutes, stirring occasionally, until the exterior turns white.
  • Combine hot water, milk, sauce mix, and uncooked rice from the Chicken Helper box in a pot. Bring to a boil, stirring occasionally.
  • Lower the heat and cover the pot. Let it simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender. Remove from heat and uncover. Mix in the pumpkin until well combined, then add the black beans. Serve the dish in bowls and garnish with taco sauce and cilantro.

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