In Susie's Kitchen: Cheesy Enchilada Rice

I think it's time for me to be put on a Mexican food timeout. I think about chips and salsa all day and I have dreams about enchiladas. And margaritas. Always margaritas. So since I have been on such a Mexican food kick, I decided to start trying out my own (easy) Mexican dishes for dinner! This one was crazy easy and, not to toot my own horn, pretty darn good. I hate leftovers, and I ate all of these leftovers. All. Of. Them.

So like I said...dreams about enchiladas. Except I don't actually want to have to put forth the effort to make enchiladas right now so...an enchilada rice skillet that takes 25-30 min tops? My kind of enchiladas. 

Ingredients:

• 
  
• 1 tbsp. olive oil
• 1/2 lb chicken (I used frozen shredded chicken)
• 1 cup uncooked rice
• 2 cloves minced garlic
• 1/4 cup onion (I used frozen onion!)
• 1 can of sweet corn, drained
• 1 can of black beans, drained and rinsed
• 3/4 cup mild enchilada sauce
• 1/2 cup green enchilada sauce
• 1/4 teaspoon cumin
• 1/4 packet of taco seasoning
• salt & pepper to taste
• 2 cups shredded Mexican blend cheese
• small bunch of chopped fresh cilantro
• tortilla chips (optional)
• sour cream (optional)

Cooking instructions:

• In a medium pot, boil 1.5 cups of water, then then add rice and simmer on low for about 20 minutes (could be different depending on instructions on package).
• Heat olive oil in a large skillet on med. high and add garlic, onion and chicken. Cook until chicken is browned (3-5 min).
• Stir in corn, black beans, rice, enchilada sauces, cumin, and taco seasoning. Let sit on med. low for 5-10 minutes, stirring occasionally, or until heated through.
• Remove from heat and top with cheese, cilantro, crumbled tortilla chips (optional) and sour cream (optional).

Enjoy!