Smoky Chicken Enchilada Skillet |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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âHere in Texas, we love our Mexican food, and this is a family favorite. Itâs quick and easy, and requires no rolling up of enchiladas or baking.â âCarolyn Collins, Freeport, Texas 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:
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.
2. 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.
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