Quick Chicken and Green Chile Skillet

This is the result of a mad craving for green chile when I didn't have the time to make enchiladas or casserole. I must say this definitely sates the inner chile demon, or at least keeps it at bay for another day...

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 lb chicken breast, cut up
• 4  garlic cloves (or 2 cloves and a LOT of garlic powder)
• 1⁄2 cup  red pepper, chopped
• 1⁄2 cup red onion, chopped
• 1  cup chopped tomato (or half a 15 oz can)
• 1  cup green beans, trimmed and snapped
• 1  cup zucchini (or half zucchini half yellow squash)
• 1  cup  green enchilada sauce
• 2 1⁄2 ounces Velveeta reduced fat cheese product, cut up
• 1 1⁄2 cups cooked brown rice
• 1⁄4 avocado, diced (for garnish)

Directions

1. Spray a large frying pan with cooking spray and heat to medium high.
2. Add the garlic, onion, and chicken and cook until the chicken is no longer pink.
3. Add the other vegetables and cook until tender. You may want to put a lid on for a moment to steam them if you are in a hurry.
4. In a small bowl combine the Velveeta and enchilada sauce. Microwave on high for about 2 minutes, or until the cheese starts to melt.
5. Pour the cheese mixture into the pan and mix to coat the vegetables and chicken. Add the rice and mix well.
6. Top individual servings with chunks of avocado and serve hot.