More bites for your budget
Easy Chicken Enchilada Skillet
Make enchiladas easier by cooking everything in one skillet. Cream of chicken soup and salsa combine to create a perfectly seasoned dinner— top with avocado and cilantro.
Ingredients
- 1 tablespoon olive oil
- 2 medium red bell pepper, diced (about 2 cups)
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
- 1 cup water
- 1 cup Pace® Chunky Salsa
- 3 1/2 cups diced cooked chicken
- 1 1/2 cups uncooked instant white rice
- 1/2 cup shredded Mexican blend cheese
- 2 tablespoons chopped cilantro (optional)
- 1/2 avocado, pitted peeled and sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
-
Step 1
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the peppers, garlic and chili powder and cook and stir for 2 minutes. Stir in the soup, water and salsa and heat to a boil. Stir in the chicken and rice. Reduce the heat to low. Cover and cook for 5 minutes.
-
Step 2
Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges, if desired.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.