Smokey Chicken Enchilada Skillet

By learen

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

Details

Servings 5

Preparation

Step 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.
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.