Easy Chicken Enchilada Skillet

If you're looking for a quick and easy recipe perfect for any night of the week, try this Chicken Enchilada Skillet.  This skillet dinner is on the table in just 30 minutes and has all...

Directions

Season the chicken as desired.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until browned, stirring occasionally.

Add the peppers, garlic and chili powder and cook and stir for 2 minutes.  Stir in the soup, water and salsa and heat to a boil.  Stir in the rice. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.

Remove the skillet from the heat.  Sprinkle with the cheese.  Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted.  Serve topped with the cilantro, avocado and lime wedges.

Ingredients

1.25 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces 
1 tablespoon olive oil
2 medium red bell pepper, diced (about 2 cups)
4 cloves garlic, minced
2 teaspoons chili powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup water
1 cup Pace® Chunky Salsa
1.5 cups uncooked instant white rice
0.5 cup shredded Mexican blend cheese
2 tablespoons chopped cilantro
0.5 avocado, pitted peeled and sliced
1 lime, cut into wedges

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