Easy Chicken Enchilada Skillet
Ingredients
- 1¼ lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 Tbsp olive oil
- 2 medium red bell peppers, diced (about 2 cups)
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 can (10½-oz) condensed cream of chicken soup
- 1 cup water
- 1 cup chunky salsa
- 1½ cups uncooked instant white rice
- ½ cup shredded Mexican-blend cheese
- 2 Tbsp chopped cilantro
- ½ avocado, pitted, peeled and sliced
- 1 lime, cut into wedges
Instructions
- 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 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.
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