Pumpkin And Black Bean Cheesy Enchilada Skillet Recipe

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

Preparation

Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.

Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.

Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.

Related Video