Smoky Chicken Enchilada Skillet Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 tablespoon minced chipotle pepper in adobo sauce
12 corn tortillas (6 inches), cut into 1-inch strips
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup minced fresh cilantro
Sour cream
Instructions
In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chilies and chipotle pepper. Add tortillas and 1 cup cheese.
Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream.
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