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Smoky Chicken Enchilada Skillet

 Smoky Chicken Enchilada Skillet
“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
5 ServingsPrep/Total Time: 25 min.

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,

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Smoky Chicken Enchilada Skillet (continued)

Nutritional Facts: 20 g fat (8 g saturated fat), 80 mg cholesterol, 1,206 mg sodium, 42 g carbohydrate, 5 g fiber, 31 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.