Pumpkin and Black Bean Cheesy Enchilada Skillet

Name: Pumpkin and Black Bean Cheesy Enchilada Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 Tbsp butter or margarine; 425 grams can black beans, drained, rinsed; 118 milliliters canned pumpkin (not pumpkin pie mix); 1 box Chicken cheesy chicken enchilada; 5 servings Old El taco sauce and chopped fresh cilantro, if desired; 237 milliliters milk; 454 grams uncooked boneless skinless chicken breasts; 473 milliliters hot water

Pumpkin and Black Bean Cheesy Enchilada Skillet is a gluten free main course. This recipe serves 5. One portion of this dish contains approximately 26g of protein, 7g of fat, and a total of 239 calories. From preparation to the plate, this recipe takes about 30 minutes. A mixture of chicken cheesy chicken enchilada, chicken breasts, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Frying Pan

Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.

Ingredients you will need

Whole Chicken

Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box).

Ingredients you will need

Sauce Mix

Whole Chicken

Water

Milk

Rice

Heat to boiling, stirring occasionally.

Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender.

Ingredients you will need

Rice

Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans.

Ingredients you will need

Black Beans

Pumpkin

Serve in bowls. Top with taco sauce and cilantro.

Ingredients you will need

Taco Sauce

Cilantro

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

butter or margarine 425grams

can black beans, drained, rinsed 118milliliters

canned pumpkin (not pumpkin pie mix)1box

Chicken cheesy chicken enchilada 5servings

Old El taco sauce and chopped fresh cilantro, if desired 237milliliters

milk 454grams

uncooked boneless skinless chicken breasts 473milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.