Pumpkin And Black Bean Cheesy Enchilada Skillet Recipes

PUMPKIN AND BLACK BEAN CHEESY ENCHILADA SKILLET

Pumpkin and Black Bean Cheesy Enchilada Skillet image

Pumpkin and black beans add nutrients to this tasty Mexican-inspired skillet meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

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
Old El Paso™ taco sauce and chopped fresh cilantro, if desired

Steps:

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.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g

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