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Smoky Chicken Enchilada Skillet

Total Time

Prep/Total Time: 25 min.

Makes

5 servings

Here in Texas, we love our Mexican food, and this is a family favorite. It’s quick and easy, and requires no rolling up of enchiladas or baking. —Carolyn Collins, Freeport, Texas
Smoky Chicken Enchilada Skillet Recipe photo by Taste of Home

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 chiles
  • 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, chiles 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.

Nutrition Facts

1-1/4 cups: 452 calories, 20g fat (8g saturated fat), 80mg cholesterol, 1206mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 31g protein.

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