Chicken enchilada skillet (one pot meal)

Name: Chicken enchilada skillet (one pot meal)
Ingredients: 2 Tablespoons oil ((olive or avocado are what I normally use)); 1 small yellow onion (or 1/2 large) (diced); 1 medium bell pepper (diced); 1 lb uncooked boneless (skinless chicken breast, chopped into bite size pieces); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup white rice (uncooked (I used Jasmine)); 2 cups chicken stock; 1 can diced tomatoes (undrained (14.5 ounces)); 1 can Old El Paso green chiles (undrained (4 ounces)); 1 can mild Old El Paso enchilada sauce ((10 ounces)); 1 cup frozen corn kernels; 2 teaspoons chili powder; 1 teaspoon cumin; 1 can black beans (drained and rinsed (15 ounce)); 1 cup Mexican blend cheese (shredded (or more, to taste)); Optional toppings: green onions (cilantro or diced avocado)

"This chicken enchilada skillet is a one pot meal that your whole family will love. It is perfect for Cinco de Mayo or any day! #onepot #chicken #cincodemayo..."

INGREDIENTS

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2 Tablespoons oil ((olive or avocado are what I normally use))

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1 small yellow onion (or 1/2 large) (diced)

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1 medium bell pepper (diced)

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1 lb uncooked boneless (skinless chicken breast, chopped into bite size pieces)

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1/2 teaspoon salt

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1/4 teaspoon ground black pepper

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1 cup white rice (uncooked (I used Jasmine))

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2 cups chicken stock

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1 can diced tomatoes (undrained (14.5 ounces))

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1 can Old El Paso green chiles (undrained (4 ounces))

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1 can mild Old El Paso enchilada sauce ((10 ounces))

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1 cup frozen corn kernels

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2 teaspoons chili powder

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1 teaspoon cumin

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1 can black beans (drained and rinsed (15 ounce))

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1 cup Mexican blend cheese (shredded (or more, to taste))

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Optional toppings: green onions (cilantro or diced avocado)

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