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
Email Ingredients List
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
CAMPBELL’S® Condensed Cream of Chicken
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Reviews
5 Stars
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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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
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
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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