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Easy chicken enchilada skillet ivan = pte} EE :7 Naturally Better Fresh Boneless Oe Mix& match Ingredients : i iceocn olive oil Prep: 10 -2medium red bell peppers, diced (about 2 cups) ~ 4cloves garlic, minced Stand: 5 min ~2 teaspoons chili powder Makes: 5 servings ~1.can (10 1/2 ounces) Campbell’s® or Pacific Condensed Cream of Chicken Soup = 1 cup water ~1 cup Pace® Chunky Salsa ~ 31/2 cups diced cooked chicken or thighs, cut into 1-inch pieces ~ 11/2 cups uncooked instant white rice -1/2 cup shredded Mexican blend cheese ~ 2tablespoons chopped cilantro (optional) Ge ~ 1/2avocado, pitted peeled and sliced (optional) i a) - 1 lime, cut into wedges (optional) Instructions 1. Heat the oil in a 12-inch nonstick skillet over medium- high heat. Add the peppers, garlic and chili powder and cook and stir for2 minutes. Stirin the soup, water and salsa and heat to a boil. Stir in the chicken and rice. Reduce the heat to low. Cover and cook for 5 minutes 2. Remove the skillet from the heat. Sprinkle with the cheese. Cover and let stand for 5 minutes or until the liquid is absorbed and the cheese is melted. Serve topped with the cilantro, avocado and lime wedges, if desired. *4 OUR CHEESE (MEXICAN STYLE BLEND Pace Salsa or Picante Sauce 24 oz or Skinless Chicken Breast Minute or Success Rice 12-14 02 queso 15 07, SE Grocers Shredded Cheese 16 oz USDA Grade tibiotic Free Save upto $3.58 on2 2 ALLPRICES VALID WITH rewards Save upto $2.38 0n2 Saveupto $2 Prices valid in store only. Not all items are available at all stores.
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