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Description
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 30 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!
Ingredients
- 1 1/4 lb. boneless, skinless chicken breast (or thighs, cut into 1-inch pieces)
- 1 Tbsp. olive oil
- 2 medium red bell pepper (diced, about 2 cups)
- 4 cloves garlic (cloves, minced)
- 2 tsp. chili powder
- 10.5 oz. Campbell’s® Condensed Cream of Chicken Soup
- 1 cup water
- 1 cup Pace® Chunky Salsa
- 1 1/2 cups uncooked instant white rice
- 1/2 cup shredded Mexican cheese blend
- 2 Tbsp. chopped cilantro
- 1/2 avocado (pitted peeled and sliced)
- 1 lime (cut into wedges)
Directions
NutritionView More
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Calories440Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol90mg30% |
Sodium990mg41% |
Potassium860mg25% |
Protein32g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A40% |
Vitamin C120% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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