CREAMY CHICKEN ENCHILADA SKILLET

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40 min Prep
40 min Total
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6 Servings

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.


Ingredient List
  • Small check mark in a circle icon3 tablespoons butter
  • Small check mark in a circle icon1 medium yellow onion, diced (1 cup)
  • Small check mark in a circle icon1 serrano chile, seeded and finely diced, if desired
  • Small check mark in a circle icon3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon2 cups Progresso™ chicken broth (from 32-oz carton)
  • Small check mark in a circle icon1 cup sour cream
  • Small check mark in a circle icon3 cups shredded deli rotisserie chicken
  • Small check mark in a circle icon2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon12 corn tortillas (6-inch), cut into 1-inch squares
  • Small check mark in a circle icon1 cup shredded Colby-Jack cheese (4 oz)
  • Small check mark in a circle icon1/4 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon1/2 cup diced red onion
  • Small check mark in a circle icon Lime wedges
Preparation
  1. In 12-inch skillet, heat butter over medium heat. Add yellow onion and serrano chile. 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 chiles 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.
Tips
  • Serrano chiles tend to be on the hot side, so if you prefer a milder version of the enchiladas, feel free to leave out.
  • Sliced green onions or sliced ripe olives make a nice substitution for the cilantro garnish.