Smoky Chicken Enchilada Skillet Recipe

Smoky Chicken Enchilada Skillet Recipe photo by Taste of Home

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“Here in Texas, we love our Mexican food, and this is a family favorite. It’s quick and easy, and requires no rolling up of enchiladas or baking.” —Carolyn Collins, Freeport, Texas

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Smoky Chicken Enchilada Skillet Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 tablespoon minced chipotle pepper in adobo sauce
12 corn tortillas (6 inches), cut into 1-inch strips
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup minced fresh cilantro
Sour cream

Directions

In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chilies and chipotle pepper. Add tortillas and 1 cup cheese.
Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream. Yield: 5 servings.

Nutritional Facts 1 cup (calculated without sour cream) equals 452 calories, 20 g fat (8 g saturated fat), 80 mg cholesterol, 1,206 mg sodium, 42 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Smoky Chicken Enchilada Skillet in Simple & Delicious December/January 2011, p28