CAMPBELL'S® 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.

Prep Time:
8 mins
Cook Time:
17 mins
Additional Time:
5 mins
Total Time:
30 mins
4 servings


  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces

  • 1 tablespoon olive oil

  • 2 cups chopped red pepper

  • 4 cloves garlic, minced

  • 1 teaspoon chili powder

  • 1 (10 ounce) can CAMPBELL'S® Condensed Cream of Chicken Soup

  • 1 ½ cups water

  • 1 cup PACE® Chunky Mild Salsa

  • 1 ½ cups dry instant white rice

  • ½ cup shredded Mexican cheese blend

  • 1 green onion, finely chopped


  1. 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.

  2. Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.

  3. 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.

  4. 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):
15 g
1200 mg
47 g
Dietary Fiber
5 g
33 g
15 %DV