CAMPBELL'S® Chicken Enchilada Skillet

4.2
(5)
2 Reviews
2 Photos

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.

Recipe by Campbell's Canada
Updated on April 19, 2019
2
Prep Time:
8 mins
Cook Time:
17 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 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

Directions

  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):
Calories
460
Fat
15 g
Sodium
1200 mg
Carbohydrate
47 g
Dietary Fiber
5 g
Protein
33 g
Calcium
15 %DV