Quick Fix Chicken Enchilada Skillet Food

QUICK-FIX CHICKEN ENCHILADA SKILLET

Quick-Fix Chicken Enchilada Skillet image

Share the flavors your family loves with our Quick-Fix Chicken Enchilada Skillet. This Quick-Fix Chicken Enchilada Skillet is an easy, crowd-pleasing dish.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
2 Tbsp. milk
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. oil
1 can (15.5 oz.) kidney beans, rinsed
1-1/2 cups shredded lettuce
1/2 cup pico de gallo
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 cups multi-grain tortilla chips (4 oz.)

Steps:

Mix cream cheese spread, 2 Tbsp. taco seasoning and milk until blended. Toss chicken with remaining taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
Add beans and cream cheese mixture to skillet; cook and stir 2 min. or until heated through.
Top with lettuce, pico de gallo and shredded cheese. Serve with chips.

Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g

EASY CHICKEN ENCHILADA SKILLET

Easy Chicken Enchilada Skillet image

This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

Provided by Cooking44

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups shredded cooked chicken
3 cups enchilada sauce
1 (15 ounce) can Southwestern-style black beans
1 medium green bell pepper, diced
2 jalapeno peppers, diced
12 (6 inch) corn tortillas, torn into pieces
1 (8 ounce) container light sour cream
1 (8 ounce) package shredded Mexican cheese blend, or to taste
¾ cup chopped fresh cilantro
2 avocados, sliced

Steps:

Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.9 g, Cholesterol 127.2 mg, Fat 41.6 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 18.5 g, Sodium 558 mg, Sugar 1.2 g

CHICKEN ENCHILADA SKILLET

Chicken Enchilada Skillet image

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese

Provided by Food Network

Time 20m

Yield 6 servings (1 cup each)

Number Of Ingredients 6

Ingredients

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cans (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Steps:

1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

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