Easy Chicken Enchilada Skillet
If you're looking for a quick and easy recipe perfect for any night of the week, try this Chicken Enchilada Skillet. This skillet dinner is on the table in just 30 minutes and has all of the flavors that you love from chicken enchiladas, but without the work. Cream of chicken soup combines with salsa to perfectly season this one skillet dinner. Top the finished dish off with a layer of melty cheese and garnish with avocado and lime for a family dinner that looks as delicious as it tast
Ingredients
1.25 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tablespoon olive oil
2 medium red bell pepper, diced (about 2 cups)
4 cloves garlic, minced
2 teaspoons chili powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup water
1 cup Pace® Chunky Salsa
1.5 cups uncooked instant white rice
0.5 cup shredded Mexican blend cheese
2 tablespoons chopped cilantro
0.5 avocado, pitted peeled and sliced
1 lime, cut into wedges
1 tablespoon olive oil
2 medium red bell pepper, diced (about 2 cups)
4 cloves garlic, minced
2 teaspoons chili powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup water
1 cup Pace® Chunky Salsa
1.5 cups uncooked instant white rice
0.5 cup shredded Mexican blend cheese
2 tablespoons chopped cilantro
0.5 avocado, pitted peeled and sliced
1 lime, cut into wedges
Instructions
Season the chicken as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally.
Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges.
Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges.
Easy Chicken Enchilada Skillet
If you're looking for a quick and easy recipe perfect for any night of the week, try this Chicken Enchilada Skillet. This skillet dinner is on the table in just 30 minutes and has all...
Directions
Print
Season the chicken as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally.Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges.
Ingredients
1.25 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces 1 tablespoon olive oil2 medium red bell pepper, diced (about 2 cups)4 cloves garlic, minced2 teaspoons chili powder1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup water1 cup Pace® Chunky Salsa1.5 cups uncooked instant white rice0.5 cup shredded Mexican blend cheese2 tablespoons chopped cilantro0.5 avocado, pitted peeled and sliced1 lime, cut into wedges
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