Smoky Chicken Enchilada Skillet

Name: Smoky Chicken Enchilada Skillet
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 1 Tbsp minced chipotle pepper in adobo sauce; 1 Tbsp minced chipotle pepper in adobo sauce; 283 grams can condensed cream of chicken soup, undiluted; 12 6-inchs corn tortillas (6 inches), cut into 1-inch strips; 12 6-inchs corn tortillas (6 inches), cut into 1-inch strips; 283 grams can enchilada sauce; 283 grams can enchilada sauce; 4 grams minced fresh cilantro; 113 grams can chopped green chilies; 1 small onion, chopped; 140 grams shredded Mexican cheese blend, divided; 454 grams boneless skinless chicken breasts, cubed; 5 servings Sour cream

Smoky Chicken Enchilad From preparation to the plate, this recipe takes around 25 minutes. A mixture of mexican cheese blend, chipotle pepper in adobo sauce, chilies, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Smoky Chicken Enchilada Skillet, Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole, and Chicken Enchilada Skillet.

Instructions

In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chilies and chipotle pepper.

Ingredients you will need

Chipotle Chiles

Enchilada Sauce

Whole Chicken

Chili Pepper

Onion

Soup

Cooking Oil

Equipment you will use

Frying Pan

Add tortillas and 1 cup cheese.

Ingredients you will need

Tortilla

Cheese

Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.

Sprinkle with cilantro and remaining cheese.

Ingredients you will need

Cilantro

Cheese

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 1Tbsp

minced chipotle pepper in adobo sauce 1Tbsp

minced chipotle pepper in adobo sauce 283grams

can condensed cream of chicken soup, undiluted 126-inchs

corn tortillas (6 inches), cut into 1-inch strips 126-inchs

corn tortillas (6 inches), cut into 1-inch strips 283grams

can enchilada sauce 283grams

can enchilada sauce 4grams

minced fresh cilantro 113grams

can chopped green chilies 1small

onion, chopped 140grams

shredded Mexican cheese blend, divided 454grams

boneless skinless chicken breasts, cubed 5servings

Sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchilada can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.