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Recipe

Southwest Chicken Skillet

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

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( 309 Ratings)

309 Ratings

5 Stars 42%

4 Stars 32%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 59 )

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PREP TIME 30 Min
TOTAL TIME 30 Min
SERVINGS 4

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)

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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.

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Expert Tips

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.

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

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 540

(Calories from Fat 170),

Total Fat 19g

(Saturated Fat 8g,
Trans Fat 1/2g),

Cholesterol 115mg;
Sodium 800mg;
Total Carbohydrate 43g

(Dietary Fiber 12g,
Sugars 5g),

Protein 49g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
5 1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 59 Reviews View All

Posted 12/7/2012 7:16:48 AM REPORT ABUSE platinum1019 said:

Rating:

I have made this dish on several occasions and am always asked to share the recipe. Each time I tripled the recipe for a large group. I couldn't find the exact frozen vegetables either, but the one I used had water chestnuts for a little added crunch. I used medium salsa, a lot more than the recipe suggested, and also omitted the tortilla strips. I was able to hold it on "warm" in the oven for over an hour with no adverse effect. Just added the cheese at the last minute.

This reply was: Helpful Inspiring

Posted 10/24/2012 1:09:17 PM REPORT ABUSE sacott0079 said:

Rating:

A nice dish when looking for something different for dinner. I made some modifications to this recipe as my family does not like cooked peppers. Was feeding seven people so also doubled or tripled some ingredients. Used full 20oz (?) jar of salsa instead of one cup and tripled the cheese amounts. Seasoned chicken with garlic powder, onion powder and seasoned salt while cooking chicken. Added broccoli and corn instead of the vegetables in the recipe. Also added cooked Rotini pasta instead of using the tortillas....made it a much more hearty and "cheesier" dish. Served with garden salad and garlic bread. Husband suggested next time I add sour cream to make a creamier sauce. Family absolutely loved it and put the recipe in the "Fix again" recipe box.

This reply was: Helpful Inspiring

Posted 4/22/2012 10:39:14 AM REPORT ABUSE Gailmary said:

Rating:

What a great, simple dish to make. I am not a fan of broccoli so I used mustard greens instead. It was amazing and so easy to make. Great recipe, tasty dish!

This reply was: Helpful Inspiring