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!
cost per recipe: $10.13
The price is determined by the national average.
pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
tablespoon olive oil
medium red bell pepper, diced (about 2 cups)
cloves garlic, minced
teaspoons chili powder
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
cup Pace® Chunky Salsa
cups uncooked instant white rice
cup shredded Mexican blend cheese
tablespoons chopped cilantro
avocado, pitted peeled and sliced
lime, cut into wedges
Season the chicken as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned, stirring occasionally.
Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges.