Campbell’s chicken enchilada

0 me gustan 0 comentarios Receta por Michele Poole

Ingredientes

Ingredients Metric Imperial
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp olive oil
2 cups chopped red pepper
4 cloves garlic, minced
1 tsp chili powder
1 can CAMPBELL’S® Condensed Cream of Chicken
1 1/2 cups water
1 cup PACE® Chunky Mild Salsa
1 1/2 cups dry instant white rice
1/2 cup shredded Mexican blend cheese
1 each green onion, finely chopped

30 min · Facil

Instrucciones

1. Directions

2. Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
Add the peppers, garlic and chili powder. Cook and stir for 2 minutes or until starting to soften.
Stir in the soup, water and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce the heat and simmer for 5 minutes.
Sprinkle with the cheese. Cover and remove from the heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed and the cheese is melted. Sprinkle with the green onions.

segundos, super fast and really good November 08, 2019 04:15

Autor Campbells soup