CAMPBELL'S(R) Chicken Enchilada Skillet
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.Advertisement
Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.
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.
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.
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