Smokey Chicken Enchilada Skillet

Smokey Chicken Enchilada Skillet
Smokey Chicken Enchilada Skillet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

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.

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