Mexican Chicken with Rice and Corn

• servings: 4
• active time: 5 to 10 minutes
• total time: 15 to 20 minutes

Ingredients

2 cups red enchilada sauce, or tomato sauce

1 teaspoon chili powder

1 teaspoon dried cilantro

½ teaspoon ground cumin

Salt and freshly ground black pepper

2½ to 3 cups cubed or shredded cooked chicken from the

One-Pot Barbecue Pulled

Chicken (page 29), or any cooked chicken

2 cups cooked rice of choice

1(11-ounce) can fiesta-style corn (corn with red and green bell peppers), drained

1 cup shredded Mexican cheese blend, or a blend of cheddar and

Monterey jack, divided

Chopped green onions for serving

Directions

1. Ina largeskillet, whisk together the enchilada sauce (ortomato sauce), chili powder, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Set the pan over medium heat, and bring to a simmer. Reduce the heat to medium-low, and simmer for 10 minutes.

2. Add the chicken and simmer for 5 minutes.

3. Fold in therice, corn, and ½ cup ofthe cheese, and cookfor 1 to 2 min- utes to heat through and melt the cheese.

4. Top with the remaining cheese and green onions, and serve.