Monday, June 11, 2012

Quick-Fix Chicken Enchilada Skillet Recipes

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

  1. 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.
  2. Add beans and cooking creme; cook and stir 2 min. or until heated through.
  3. Top with lettuce, pico de gallo and cheese. Serve with chips.