Southwest Chicken Skillet

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Southwest Chicken Skillet

OldElPasoRecipe by OldElPaso

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30 minutes

30 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 540
  • 19g
    (Saturated Fat 8g, Trans Fat 1/2g)
  • 115mg
  • 800mg
  • 43g
    (Dietary Fiber 12g, Sugars 5g)
  • 49g
  • Percent Daily Value*
  • 35%
  • 30%
  • 25%
  • 25%
  • Exchanges
  • 3
  • 5 1/2
  • 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Success

    Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.

  • Serve With

    Add orange wedges or pineapple chunks to quickly finish this meal.

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® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
  • 1  cup shredded Cheddar cheese (4 ounces)

Directions

  1. 1In 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. 2Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. 3Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Categories: Course, Main Dishes, Chicken, Cuisine, Mexican, Ingredient, Chicken, Vegetables, Mixed Vegetables

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