Chicken Enchilada Skillet Recipe

INGREDIENTS

Heat the oil in a deep 12-inch skillet set over medium heat. Add in the onions and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.2 teaspoons olive oil,1 cup diced onion,1 teaspoon minced garlic
Add in the rice and stir well, followed by the tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt. Stir well to coat.¾ cup uncooked white rice,15 ounces canned tomatoes and green chiles,10 ounces canned red enchilada sauce,2 teaspoons chili powder,1 teaspoon ground cumin,1 teaspoon garlic powder,½ teaspoon kosher salt
Bring to a low simmer, then add the beans, broth, and chicken. Stir well, then bring the mixture to a boil. Cover the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes, or until the liquids are absorbed and the rice is fully cooked. Stir a couple of times during the cooking time to keep the rice from clumping.15 ounces canned black beans,1 cup low-sodium chicken broth,3 cups shredded cooked chicken
Once the rice is fully cooked, sprinkle on the cheese. Cover the skillet and turn the heat off, allowing the cheese to melt in the residual heat.2 cups Mexican cheese blend
Garnish with cilantro and green onions and cilantro, and serve as desired.Fresh cilantro,Sliced green onions,Tortilla chips,Lime wedges,Sour cream,Sliced avocado,Hot sauce

This recipe would be great with ground beef or ground/shredded turkey!
In place of the garlic powder, you can use 2 cloves of minced garlic.
Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
You can use vegetable broth in place of the chicken broth.
You can use brown rice in place of the white rice.
Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
Nutritional information does not include optional ingredients.
Use a rotisserie chicken to save time, or make shredded chicken the day before.
Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
This casserole is great eaten with tortilla chips like a dip!

Storage: Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.