Smoky Chicken Enchilada Skillet Recipe
Smoky Chicken Enchilada Skillet Recipe photo by Taste of Home

Smoky Chicken Enchilada Skillet Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Smoky Chicken Enchilada Skillet in Simple & Delicious December/January 2011, p28

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.

This recipe pairs well with a sweet white wine.

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Reviews for Smoky Chicken Enchilada Skillet

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 12, 2012

Mexican dishes. We did not care for so many soft tortillas in the mixture. Seemed that was all you could taste.

MY REVIEW
Reviewed Mar. 6, 2012

Added 2 cups of corn and a can of diced tomatoes. Served with rice wrapped in a tortilla instead of mixing that in.

MY REVIEW
Reviewed Jan. 18, 2012

I left the tortillas out because we didnt want them to get soggy. We put them on top more like a garnish.Flavor was great, but seemed lacking as a dish. Next time i will add some

beans or serve over rice. Works well as a soft taco type filling.

MY REVIEW
Reviewed Jan. 11, 2012

Great flavors. Be careful with the hot stuff. I like it spicey so I thought it was fine. My wife on the other hand thought it was a bit hot.

MY REVIEW
Reviewed Jan. 5, 2012

i must have over done something. We love spicy but wow, this was hot! what can I do or add to this to calm it down?

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