CAMPBELL'S® Chicken Enchilada Skillet recipe

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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

Nutrition Info

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 Yield

4 servings

Recipe Note

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.

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