Really. There are a ton of flavors that I would never be able to create in a “limited” kitchen- I have very few spices. Because I’ve had nothing but overwhelming success with regular Hamburger Helper, I decided to try Mexican Cheesy Chicken Enchilada Chicken Helper this week.
A major issue with Hamburger Helper and all of its spinoffs is that it’s not very healthy. Luckily, I healthify everything so I was up for the challenge. It came pretty good but was a little bland, so next time I’ll add more salt, fresh cilantro, and, if I can muster up the courage, a little bit of hot sauce.
- 1 box Chicken Helper: Mexican Cheesy Chicken Enchilada (contains rice and seasoning packet)
- 1.5 pounds uncooked boneless skinless chicken breasts, cut into 1/2″ chunks (listed on box)
- 1 cup skim milk (listed on box)
- 2 cups hot water (listed on box)
- 1 onion, chopped
- 2 red peppers, chopped (they were out of green so I doubled up on red)
- 1 can fire roasted tomatoes
- 1 can diced tomatoes
- 1 can black beans, drained
- Salt and Pepper to taste (needs more salt than I would have thought)
- Extra Virgin Olive Oil
- Saute onion and peppers in oil until soft
- Add chicken and cook for about 3 minutes. It should not be cooked through yet.
- Stir in hot water, milk, seasoning packet, rice, and tomatoes. Heat to a boil, reduce heat, cover, and simmer for about 20 minutes. Stir occasionally or rice will stick.
- Add black beans and cook 5 more minutes
- Remove from heat and uncover so the sauce can thicken
- Make sure you salt it or its boring!
I would have switched the box rice for my brown rice but I was out of brown rice… oh well! I served this with a large helping of vegetables and it made about 8 servings. I also swished the hot water in the tomato can before I put it in the mix to pick up any of the flavor and pieces that might have been left behind. Enjoy, and go forward knowing that you too can enjoy Hamburger Helper.