Quick-Fix Chicken Enchilada Skillet

Quick-Fix Chicken Enchilada Skillet

5 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (5)

Rate This Recipe


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!

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Amount Per Serving (4 total)

  • Calories
  • 570 cal
  • 29%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 41.4 g
  • 83%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1452 mg
  • 58%

Based on a 2,000 calorie diet



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Grilled Chicken Flatbread


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Creamy Butter Chicken