CAMPBELL'S(R) Chicken Enchilada Skillet
Feel like having enchiladas tonight but don't want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavor of enchiladas and comes together in record time as the rice and chicken cook to perfection right in the sauce.
Ingredients
Directions
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Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
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Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.
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Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.
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Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.
Recipe Tips:
Serve with chopped fresh cilantro and lime wedges if desired.
To save time, cut your peppers and garlic while the chicken is cooking.
Nutrition Facts (per serving): Calories 460 Fat 15 g Sodium 1200 mg Carbohydrate 47 g Dietary Fiber 5 g Protein 33 g Calcium 15 %DV
