Recipe by PHILADELPHIA Cooking Creme
"Spicy chunks of chicken and kidney beans in a creamy sauce are topped with shredded lettuce, pico de gallo, and shredded Cheddar cheese and served up with crunchy tortilla chips."
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boneless skinless chicken breasts, cut into bite-size pieces
taco seasoning mix
1 (15.5 ounce) can
kidney beans, rinsed
1 (10 ounce) tub
PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
1 1/2 cups
pico de gallo
KRAFT 2% Milk Shredded Cheddar Cheese
multi-grain tortilla chips
Made this for dinner last night! Was pretty delicious. I made a few alterations , I added 1 can of black beans instead of kidney beans , 2 tablespoons of taco seasoning , and fresh garlic to the chicken. I only gave it four stars because when you add the pico it made it a little salty, next time I won't add so much .
This recipe is a great interpretation of a chicken enchilada dish! The savory garlic cooking cream adding something special as well!
This was so delicious! I followed the directions up until the pico de gallo because I didn't have any. I did dice some tomatoes and put that on top instead and I would probably do the same next time. I thought I cut the chicken into small enough pieces (they were pretty small), but will go smaller next time so I can get a little bit of everything on the chip without overloading it and having too big of a bite, if there is such a thing!
Delicious. Me and the kids loved it.
My husband and I looved this recipe! It was so flavorful and was a quick, easy-to-make, with just a few ingredients dinner. We had a lil extra shrimp that we needed to use up and threw that in with everything else as well. Will keep these ingredients on hand when we need a quick dinner and don't feel like spending a lot of time in the kitchen!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick-Fix Chicken Enchilada Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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