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Southwest Chicken Skillet

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

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( 310 Ratings)

310 Ratings

5 Stars 42%

4 Stars 32%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 61 )

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Prep Time 30 min
Total Time 30 min
Servings 4

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)

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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 800mg; 800%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 12g 12% Sugars 5g 5% ),
Protein: 49g; 49%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 30%;
Calcium: 25%;
Iron: 25%;

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.

REVIEWS & COMMENTS

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1 - 3 of 61 Reviews View All

Posted 5/10/2013 4:55:44 PM REPORT ABUSE RoooTh said:

Rating:

I forgot to rate it...see below.

This reply was: Helpful Inspiring

Posted 5/10/2013 4:54:55 PM REPORT ABUSE RoooTh said:

Rating:

I looked forward to this all week, but Bill didn't seem to care much about the end result. I was thinking of trying to find ways to alter the recipe that would taste better. I liked it, but compared to the other recipes I made this week it wasn't the best. Any suggestions?

This reply was: Helpful Inspiring

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