Meal Prep - One Skillet Green Enchilada Chicken and Rice

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Set the oven to 400°F (about 200°C).
2. Cook the rice according to the package instructions and set it aside to cool.
3. Heat a large nonstick skillet over medium-high heat and spray with avocado oil. Add the chicken and sear for 4 to 6 minutes, until the edges are browned. Remove the chicken; it does not need to be fully cooked.
4. Reduce the heat to medium. Add the olive oil, garlic, onion and bell pepper and cook until the onion is browned and translucent, about 3 minutes. Sprinkle in the cumin and stir for 1 more minute.
5. Return the rice and chicken to the skillet and fold together.
6. Add the chopped tortillas and fold them in.
7. Stir in the enchilada sauce, water, green chiles, a pinch of salt and pepper. Raise the heat slightly to bring to a simmer, then reduce to low, cover and cook for 6 to 8 minutes (up to 20 minutes), stirring to prevent burning.
8. Remove the lid, stir once more and sprinkle the cheese over. Cover to melt, or bake for 3 to 5 minutes until the cheese melts and browns.
9. Garnish with cilantro and serve.

Summarized from Fit Men Cook's video. Watch it for the details.

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