Have you ever come home from a long day at work and just exhausted? All you want is a simple, minimal effort dish without having to wait in a drive through line. That is just were Chicken Enchilada Skillet Dinner comes in.
This dish is just a collection of leftover ingredients. Mixed with some quick easy flavorful rice and a bold smoky and warm sauce. The best part is it is made in one skillet which means clean up is a breeze.
Chicken Enchilada Skillet Dinner came to be one day after school, work, fundraiser event, errand running, and a sleepless night due to the baby. Yes! We have all had those days. The day you wish you had a few more hours but after thinking about it if there were a few more hours you would just pass out while walking so what’s the point.
But that is life and we just move forward building the best life for ourselves and our families, right?!?
Well, I came home and really was dreading making dinner. I was exhausted, but my kids only get fast food if they behave all week and this was not one of those weeks. And going us to eat with my little man cub is just a nightmare for my self and the serving staff. So, I had to put my mom pants on and get my butt into the kitchen.
I grabbed some leftover chicken, then I had some Southwestern Brussels Sprout Medley (a mix of black beans, corn, onion, brussels sprouts and some seasoning), plus some leftover enchilada sauce I whipped up a week prior. I figured a quick and simple casserole is something I can manage in my cooking slump.
Now all that was missing was the filler, the hearty part of the casserole. I looked in the pantry and spotted some Seeds of Change Quinoa and Brown Rice Microwave Rice. The perfect extra protein packed, garlicky flavor filler this dish would need.
I precooked the rice according to the package directions (smash and tear and place in the microwave). While that was going, I combined the remaining ingredients in a deep oven save skillet over medium heat. Once everything was combined, I added the rice mixture. Removed from heat. Stirred in some cheese, because what are enchiladas without cheese.
Finally, I topped it with more cheese and crushed up some tortilla chips for some texture. I placed it in the oven for less than 10 minutes just so the cheese would melt, and the tortilla chips would get a little extra crisp.
Served with a dollop of sour cream and some chopped cilantro and you have a simple quick delicious dinner with minimal effort.
So next time you are in a cooking slump after a long day just remember everything you need to make a minimal effort dinner is sitting right there in your kitchen, or just whip up this Chicken Enchilada Skillet Dinner.
Other Simple One Pot Meals
Quick and simple weeknight Chicken Enchilada Skillet Dinner is loaded with spicy, smokey, sweet, flavor and loaded with protein and veggies…
- 2 cups leftover chicken
- 1 pkg Seeds of Change Roasted Garlic Quinoa and Black Riced Cooked (Microwave pouch)
- 1 cup enchilada sauce homemade or store bought
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1/4 lb Brussels Sprouts shredded
- 1/2 red onion chopped
- 2 cups shredded cheddar cheese divided
- 2 cups crushed tortilla chips
Preheat oven to 400 degrees Fahrenheit
In a large ovenproof skillet over medium heat combine chicken, Quinoa, and Brown Rice Mixture, Enchilada sauce, black beans, frozen corn, red onion, and shredded brussels sprouts. Allow the mixture to warm through once warm turn off the heat and stir in half the cheese.
Top the dish with the remainder of the cheese and the crushed tortilla chips. Play in the oven for 10 minutes until the cheese is melted and the tortilla chips start to brown.
Remove from the oven allow to cool slightly. Serve and enjoy!