Chicken Enchilada Skillet Recipe - Cook With Campbells Canada (2024)

10 ratingsUser rating 5 out of 5

Prep time
8 MIN

Total time
25 MIN

Serves
4

Feel like having enchiladas tonight but don’t want to fuss around with the stuffing and baking? Thisone-dish rice skillet has all theflavourof enchiladas, comes together in record time and the rice and chicken cook to perfection right in the sauce.

Ingredients

1 lb 454 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp 15 mL olive oil
2 cups 500 mL chopped red pepper
4 cloves garlic, minced
1 tsp 5 mL chili powder
1 can CAMPBELL’S® Condensed Cream of Chicken Soup
1 1/2 cups 375 mL water
1 cup 250 mL Pace® Chunky Mild Salsa
1 1/2 cups 375 mL dry instant white rice
1/2 cup 125 mL shredded Mexican blend cheese
1 each green onion, finely chopped

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Nutritional Value

Amount Per Serving
Calories	460
Fat	15 g
Sodium	1200 mg
Carbohydrate	47 g
Dietary Fibre	5 g
Protein	33 g
Calcium	15 %DV

Directions

Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken andcook, stirring occasionally, 5 minutes or until browned.
Add the peppers, garlic and chili powder. Cook and stir for 2 minutes or until starting to soften.
Stir in the soup, water and salsa; heat to a boil. Stir in the rice. Cover with a lid, reducethe heat and simmer for 5 minutes.
Sprinkle with the cheese. Cover and remove from the 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 onions.

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.

Recipe Made With

PACE® Chunky Mild Salsa

Product Information

CAMPBELL’S® Condensed Cream of Chicken

Product Information

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Reviews

5 Stars
Would make again
Very tasty!
Made this for dinner tonight. Very tasty! I've made similar dishes, but never would have thought to add the soup. It adds a nice creaminess. I added a sauteed onion, a can of black beans and about a cup of corn niblets. I used about half a pack of taco seasoning in place of the chili powder. I was using long grain rice, so I doubled the water and increased the cooking time to about 30 minutes. I love that it was pretty easy to make and cooked all in one pan. I will definitely make this again!
Tina C. | October 25, 2019
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4 Stars
Would make again
See Also
Crispy Baked Black Bean & Sweet Potato Tacos + Recipe Video
Watery
Great idea. But I had to almost triple the amount of rice so it wasn't soup. Extra cheese never hurts either.
Wade C. | August 29, 2020
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5 Stars
Easy Mexican Dinner!!!!
During Xmas holiday, I invited my mom to my place for supper and I cooked chicken enchilada skillet - a warm meal with aroma for winter. I cooked that is easy, quick, and delicious. I shared to my mom and we had it with vegetables as a side. We love that meal very much!!! MMMMMMMM!!!! So good!!!!
Eric S. | January 18, 2020
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5 Stars
Would make again
Delicious & nutritious!
Added cumin during cooking. Subbed a can of condensed tomato soup for the cream of chicken soup. Used medium salsa rather than mild. Very pleased with the results! Definitely add a good squeeze of lime & chopped cilantro before serving. We ate this with corn tortillas & a dollop of sour cream - amazing!
Carole D. | January 9, 2020
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5 Stars
Would make again
Delicious
I added more spices to the chicken, like cumin and coriander and used a mix of green, red, orange and yellow peppers but otherwise followed exactly and supper was a huge hit. I was pleasantly surprised how delicious this recipe turned out. I will definitely be making this on a regular basis! 1000% loved it!
Hannah M. | September 18, 2019
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I would make this again

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Chicken Enchilada Skillet Recipe - Cook With Campbells Canada (2024)