Creamy Chicken Enchilada Skillet

Name: Creamy Chicken Enchilada Skillet
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 tablespoons butter; 1 medium yellow onion, diced (1 cup); 1 serrano chile, seeded and finely diced, if desired; 3 tablespoons Gold Medal™ all-purpose flour; 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix; 2 cups Progresso™ chicken broth (from 32-oz carton); 1 cup sour cream; 3 cups shredded deli rotisserie chicken; 2 cans (4 oz) Old El Paso™ Chopped Green Chiles; 12 corn tortillas (6-inch), cut into 1-inch squares; 1 cup shredded Colby-Jack cheese (4 oz); 1/4 cup chopped fresh cilantro leaves; 1/2 cup diced red onion; Lime wedges

40 Minutes Prep 40 Minutes Total
6 Servings
480 Calories per Serving

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

3 tablespoons butter
1 medium yellow onion, diced (1 cup)
1 serrano chile, seeded and finely diced, if desired
3 tablespoons Gold Medal™ all-purpose flour
1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup sour cream
3 cups shredded deli rotisserie chicken
2 cans (4 oz) Old El Paso™ Chopped Green Chiles
12 corn tortillas (6-inch), cut into 1-inch squares
1 cup shredded Colby-Jack cheese (4 oz)
1/4 cup chopped fresh cilantro leaves
1/2 cup diced red onion
Lime wedges

Preparation

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.
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.
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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 26g 39%, Saturated Fat 13g 67%, Cholesterol 115mg 38%, Sodium 1230mg 51%, Potassium 400mg 11%, Total Carbohydrate 34g 11%, Dietary Fiber 3g 14%, Vitamin A 20%, Vitamin C 10%, Calcium 25%, Iron 15%, Vitamin D 4%, Vitamin E 4%, Thiamin 10%, Riboflavin 20%, Niacin 35%, Vitamin B6 25%, Folic Acid 6%, Vitamin B12 8%, Pantothenic Acid 10%, Phosphorus 45%, Magnesium 15%, Zinc 20%, Selenium 35%, Copper 8%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 480, Calories from Fat 230, Trans Fat 1/2g, Monounsaturated Fat 7g, Polyunsaturated Fat 2 1/2g, Soluble Fiber 0g, Insoluble Fiber 3g, Sugars 5g, Protein 29g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 2, Starch 2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 2 1/2, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 1/2, Fat 4, Fruits 0c, Vegetables 1/4c, Grains 2oz-eq, Meat & Beans 2oz-eq, Dairy 1/2c, Fats & Oils 2tsp