Quick-Fix Chicken Enchilada Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Spicy chunks of chicken and kidney beans in a creamy sauce are topped with shredded lettuce, pico de gallo, and shredded Cheddar cheese and served up with crunchy tortilla chips. Ingredients:
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1 tablespoon taco seasoning mix |
2 teaspoons oil |
1 (15.5 ounce) can kidney beans, rinsed |
1 (10 ounce) tub philadelphia reduced fat savory garlic cooking creme |
1 1/2 cups shredded lettuce |
1/2 cup pico de gallo |
1/2 cup kraft 2% milk shredded cheddar cheese |
4 ounces multi-grain tortilla chips |
Directions:
1. Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
2. Add beans and cooking creme; cook and stir 2 min. or until heated through.
3. Top with lettuce, pico de gallo and cheese. Serve with chips.
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