Smoky Chicken Enchilada Skillet |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 small onion, chopped |
1 tablespoon canola oil |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 ounce) can enchilada sauce |
1 (4 ounce) can chopped green chilies |
1 tablespoon minced chipotle chile in adobo |
12 (6 inch) corn tortillas, cut into 1-in strips |
1 1/4 cups shredded mexican blend cheese, divided |
1/4 cup minced cilantro |
sour cream |
Directions:
1. In a big skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink.
2. Stir in the soup, enchilada sauce, chilies, and chipotle pepper.
3. Add in tortillas and 1 cup cheese.
4. Bring to a boil; decrease heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.
5. Sprinkle with cilantro and remaining cheese.
6. Serve with sour cream.
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