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Quick-Fix Chicken Enchilada Skillet

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."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon taco seasoning mix
2 teaspoons oil
1 (15.5 ounce) can kidney beans, rinsed
1 (10 ounce) tub PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
1 1/2 cups shredded lettuce
1/2 cup pico de gallo
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 ounces multi-grain tortilla chips

Directions

Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
Add beans and cooking creme; cook and stir 2 min. or until heated through.
Top with lettuce, pico de gallo and cheese. Serve with chips.