Quick-Fix Chicken Enchilada Skillet

By srumbel

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
• 2 Tbsp. milk
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 tsp. oil
• 1 can (15.5 oz.) kidney beans, rinsed
• 1-1/2 cups shredded lettuce
• 1/2 cup pico de gallo
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 4 cups multi-grain tortilla chips (4 oz.)

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

Mix cream cheese spread, 2 Tbsp. taco seasoning and milk until blended. Toss chicken with remaining taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.

Add beans and cream cheese mixture to skillet; cook and stir 2 min. or until heated through.

Top with lettuce, pico de gallo and shredded cheese. Serve with chips.