SMOKY CHICKEN ENCHILADA SKILLET

Smoky Chicken Enchilada Skillet image

Here in Texas, we love our Mexican food, and this is a family favorite. It's quick and easy, and requires no rolling up of enchiladas or baking. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 11

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 chiles
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

Steps:

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, chiles 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.

Nutrition Facts : Calories 452 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1206mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.