Creamy Green Chile Chicken Enchilada Skillet
A quick, creamy one-skillet enchilada-style dinner with tender chicken, beans, tortillas and melty cheese.
Equipment
- Large Skillet
- Spatula or wooden spoon
- Measuring Spoons
- Measuring cup
Ingredients
- 1 lb chicken thighs boneless, skinless, cut into bite-size pieces
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp olive oil
- 1/2 cup onion diced
- 10 oz green enchilada sauce
- 10.5 oz cream of chicken soup
- 14 oz Cannellini beans rinsed and drained
- 6 medium corn tortillas cut into strips
- 2 cups Mexican cheese blend shredded
Instructions
- Pat chicken pieces dry and season with chili powder, cumin and garlic powder.
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the seasoned chicken and diced onion to the hot skillet and cook, stirring occasionally, until the chicken is cooked through and the onion is tender, about 6 minutes.
- Reduce heat to medium and stir in the green enchilada sauce, cream of chicken soup and the rinsed cannellini beans; simmer gently until heated through and combined.
- Stir in the tortilla strips, mixing until they are coated and begin to soften from the sauce.
- Sprinkle the shredded Mexican cheese blend over the top, reduce heat to medium-low, cover the skillet and cook until the cheese is melted, about 2–4 minutes.
- Uncover and serve hot with desired toppings.
Notes
- Use pre-cooked rotisserie chicken to reduce cook time.
- For extra heat, add chopped jalapeño or cayenne.
- Leftover skillet can be refrigerated in an airtight container.