Recipes

Easy Skillet Chicken

Mexican is the flavor of this Easy Skillet Chicken. Just throw it together in a skillet and have a delicious meal in half and hour. 

This is a version of Southwest Chicken Skillet by OldElPaso

“I prefer corn tortillas to flour in this recipe.”

Easy Skillet Chicken

LisaC Recipe by LisaC

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Prep Time

30min

Total Time

30min

Servings

4servings

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Ingredients

  • 1  tablespoon vegetable oil
  • 1 1/4  pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1  bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
  • 1  can (15 ounces) Progresso® black beans, rinsed and drained
  • 1  cup Old El Paso® Thick 'n Chunky salsa
  • 1  Old El Paso® corn tortillas, cut into 2x1-inch strip
  • 1  cup shredded Cheddar cheese (4 ounces)

Directions

  1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.

  2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.

  3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

  4. Cut corn tortillas into strips and bake in oven at 425 for 5 minutes until crisp.

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