I love a creamy, Tex-Mex style one skillet meal.
Sweet Potato Enchiladas Skillet Casserole
- 1 C RiceSelect Arborio Blend ™ with Jalapeño
- 2 medium sweet potatoes, peeled and diced
- 2 small red chili peppers, seeded and sliced
- 1 medium zucchini, cored and diced
- 1 15oz can of black beans, drained and rinsed
- 1 4oz can of diced green chilis
- ½ C frozen sweet corn
- 2 chipotle peppers in adobo sauce, seeded and chopped
- 1 14.5oz can of spicy red pepper diced tomatoes (NOT drained)
- 1 10oz can mild green chili enchilada sauce
- 1 10oz can red enchilada sauce
- ¼ C water
- 2 oz reduced fat cream cheese
- 1 C shredded Mexican blend cheese
- ½ tbsp olive oil
- Cilantro for garnish
- Heat a large skillet over medium high heat. Add the sweet potato and drizzle with the ½ tbsp of olive oil. Saute for 5 minutes.
- Add the zucchini, red chili peppers and chipotle peppers and saute for 3 minutes.
- Reduce heat to medium low and stir in the rice. Cook for 1 minute, stirring often. Add the enchilada sauces, water, diced tomatoes, diced green chilis, black beans and corn. Mix well and bring to a boil. Cover and reduce to a simmer. Simmer for 18-20 minutes, or until the rice is tender, stirring occasionally.
- Once the rice is done cooking, stir in the 2oz of cream cheese. Top with the shredded cheese and then turn on your broiler. Broil until the cheese is bubbly. Garnish with cilantro, if desired.
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