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Enchilada Stuffed Chicken Skillet (Inside-Out Chicken Enchiladas)

Becky Hardin | The Cookie Rookie
  • 30 minutes
  • Serves

INGREDIENTS

4

large boneless skinless chicken breasts

salt and pepper

1 10 ounce can

Old El Paso Red Enchilada Sauce, divided

2 cups

cooked white rice (still hot)

1/4 cup

fresh cilantro (chopped (plus more for garnish))

4 oz

low fat cream cheese

1 oz

1 packet taco seasoning

2 cups

Mexican blend cheese (divided)

1/2 cup

finely chopped cherry tomatoes (or pico de gallo)

1/4 cup

chopped red onion

1 tbsp

olive oil