Save

0
Print

1
Pinterest

0
Facebook

0
Email

0

Creamy Chicken Enchilada Skillet

Prep 40 min
Total 40 min
Servings 6

Pinterest

0
Print

1
Save

0
Email

0

When dinner is easy to make, easy to clean up and crazy good, too, we consider it a win-win-win. This single skillet meal is sure to become a go-to for busy nights that still need a tasty home cooked dinner. ...MORE + LESS -

Ingredients

3 tablespoons butter

1 medium yellow onion, diced (1 cup)

1 jalapeno pepper, seeded and finely diced, if desired

3 tablespoons all-purpose flour

1 package Old El Paso™ chicken taco seasoning mix

2 cups chicken broth

1 cup sour cream

3 cups shredded deli rotisserie chicken

2 cans (127 mL each) Old El Paso™ chopped green chilies

12 corn tortillas (6-inch), cut into 1-inch squares

1 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro leaves

1/2 cup diced red onion

Lime wedges

Steps

Hide Images

1

In 12-inch skillet, heat butter over medium heat. Add yellow onion and jalapeno pepper. Cook 4 to 6 minutes, stirring occasionally, until vegetables are softened. Add flour and taco seasoning mix; continue to cook 1 minute, stirring constantly. Beat in broth with whisk; heat to boiling. Reduce heat to medium-low; simmer 2 to 5 minutes or until slightly thickened.
2

Add sour cream; beat with whisk until fully incorporated. Stir in chicken, green chilies and tortillas. Cover; cook over medium-low heat 5 to 7 minutes, stirring occasionally, until mixture is heated through. Sprinkle cheese over top. Reduce heat to low. Cover; cook 2 to 3 minutes or until cheese is melted.
3

Garnish with cilantro leaves and red onion; serve with lime wedges on the side.