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Quick-Fix Chicken Enchilada Skillet

"Spicy chunks of chicken and kidney beans in a creamy sauce are topped with shredded lettuce, pico de gallo, and shredded Cheddar cheese and served up with crunchy tortilla chips."
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Ingredients

30 m servings 570 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  1. Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
  2. Add beans and cooking creme; cook and stir 2 min. or until heated through.
  3. Top with lettuce, pico de gallo and cheese. Serve with chips.

Footnotes

  • Substitute: Substitute 2 cups cooked brown rice for the tortilla chips.
  • Substitute: Substitute your favorite salsa for the pico de gallo.

Nutrition Facts


Per Serving: 570 calories; 23.3 g fat; 49.1 g carbohydrates; 41.4 g protein; 102 mg cholesterol; 1452 mg sodium. Full nutrition

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Reviews

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Made this for dinner last night! Was pretty delicious. I made a few alterations , I added 1 can of black beans instead of kidney beans , 2 tablespoons of taco seasoning , and fresh garlic to the...

This recipe is a great interpretation of a chicken enchilada dish! The savory garlic cooking cream adding something special as well!

This was so delicious! I followed the directions up until the pico de gallo because I didn't have any. I did dice some tomatoes and put that on top instead and I would probably do the same next ...

Delicious. Me and the kids loved it.

My husband and I looved this recipe! It was so flavorful and was a quick, easy-to-make, with just a few ingredients dinner. We had a lil extra shrimp that we needed to use up and threw that in w...