Pumpkin and Black Bean Cheesy Enchilada Skillet

Pumpkin and Black Bean Cheesy Enchilada Skillet

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

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
  1. 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.
  2. Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
  3. 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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Swap the pumpkin for pureed cooked carrots or sweet potato.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 890mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 8g,
    • Sugars 4g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.