Item: Skillet Mix - Cheesy Enchilada
Brand: Chicken Helper
Directions: You Will Need: 1 lb uncooked boneless, skinless chicken breasts (about 4) (Helper
tip: You can use 2 cups cut-up cooked chicken or 1 can [10 to 12 1/2 oz] chunk chicken,
drained, instead. Omit step 1; stir in margarine and chicken in step 2.) 1 tbsp margarine
or butter, 2 1/4 cups hot water. Note: Cook times are based on the use of thawed
chicken. 1. Cut chicken into 1-inch pieces. Melt margarine in 10-inch skillet over
high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside
turns white. 2. Stir in hot water, sauce mix and uncooked rice. Heat to boiling,
stirring occasionally. 3. Reduce heat; cover and simmer about 25 minutes, stirring
occasionally, until rice is tender. (Sauce will thicken as it stands.) Remove from
heat and uncover. If desired, fill warm tortillas or taco shells with chicken mixture.
High altitude: (3500 - 6500 ft): Increase hot water to 2 1/2 cups and simmer time
to about 30 min. Directions using uncooked whole chicken breasts: Make as directed
- except melt 2 tbsp margarine or butter in 10-inch skillet over medium-high heat.
Cook whole chicken breasts 3 minutes, turning occasionally. Cover and cook 3 minutes
longer, turning occasionally. Continue as directed in steps 2 and 3 - except cover
and simmer about 28 minutes or until juice of chicken is no longer pink when centers
of thickest pieces are cut. (If using a skillet that has a shiny finish, increase
margarine to 2 tbsp.) High altitude (3500 - 6500 ft): Increase simmer time to about
Ingredients: Enriched Parboiled Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Maltodextrin,
Additional details: Safety Information
Contains wheat, milk, soy and egg ingredients.
UPC 12: 016000508200
Number of scans:
Last modified: Sunday, 30-Mar-2008 4:30 PM ET
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