Pumpkin and black beans add nutrients to this tasty Mexican-inspired skillet meal.
Pumpkin and Black Bean Cheesy Enchilada Skillet
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 9
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
- 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce, if desired
- Chopped fresh cilantro, if desired
Instructions
-
Step1Cut 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.
-
Step2Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
-
Step3Reduce 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
430
Calories
8g
Total Fat
30g
Protein
59g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 70
- 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
4Tips from the Betty Crocker Kitchens
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