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Pumpkin and Black Bean Cheesy Enchilada Skillet

  • Prep 30 min
  • Total 30 min
  • Servings 5

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

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

Hide Images
  • 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.

Expert Tips

  • Swap the pumpkin for pureed cooked carrots or sweet potato.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
890mg
37%
Potassium
530mg
15%
Total Carbohydrate
59g
20%
Dietary Fiber
8g
32%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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