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Easy Chicken Enchilada Skillet

  • prep time: 10 min
  • total time: 30 min
  • serves: 5 people
  • calories: 385 1 serving

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: $9.08

  • 1 1/4 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces 
  • 1 tablespoon olive oil
  • 2 medium red bell pepper, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 can (10 1/2 ounces) 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 blend cheese
  • 2 tablespoons chopped cilantro
  • 1/2 avocado, pitted peeled and sliced
  • 1 lime, cut into wedges


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.


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  • Delicious

    Jackie W.
    January 4, 2019

    Yummy combo of seasonings and just the right amount of spice. The cilantro, avacado, and lime give it a fresh taste, but can be omitted to your liking. Would definitely make again.

  • Yummy, but missing zip

    CatLady C.
    February 24, 2019

    I sprinkled Old el Paso taco seasoning over the top and it fixed the bland. Next time I will add some directly to the water/soup/salsa mixture.

  • Very Yummy, whole family like it!

    Vanessa N.
    February 1, 2019

    I was pleasantly surprised how good this tasted. My 8 year daughter liked it too. We had it with tortilla chips and flour tortillas. It doesn't taste like Enchiladas, but if you have had arroz con pollo, it tastes just like that. I will make again and add Jalapeno!

  • Easy chicken enchilada skillet

    Pam M.
    January 25, 2019

    ?? Recipe sounds really good...I need to know whether to use small or big can of cream of chicken? Thanks in advance for a reply.


    Bob F.
    January 17, 2019

    Made this meal on a cold Tuesday in Chicago I wasn't to sure how it was going to turn out as I never made the dish before I follwed the instruction as best as I can (reading of my cell phone ) IT CAME OUT GREAT The salsa and the cream of chicken soup combined to give it body and flavor

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    Calories 385
    Total Fat 13 g
    Sat. Fat 3.8 g
    Trans Fat 0 g
    Cholesterol 73 mg
    Sodium 899 mg
    Total Carb 40 g
    Dietary Fiber 5 g
    Sugar 6 g
    Added Sugars 0 g
    Protein 24 g
    Vitamin D 1 %DV
    Calcium 10 %DV
    Iron 14 %DV
    Potassium 14 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.