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 25 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 tastes. Added bonus - everything cooks in one pan so clean up is quick!
Ingredient
- 1 tablespoon olive oil
- 2 medium red bell pepper, diced (about 2 cups)
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1 cup water
- 1 cup Pace® Chunky Salsa
- 3 1/2 cups diced cooked chicken
- 1 1/2 cups uncooked instant white rice
- 1/2 cup shredded Mexican blend cheese
- 2 tablespoons chopped cilantro (optional)
- 1/2 avocado, pitted peeled and sliced (optional)
- 1 lime, cut into wedges (optional)
Direction
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. 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 chicken and rice. Reduce the heat to low. Cover and cook for 5 minutes.
- 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, if desired.
