Need a quick and easy weeknight supper with a lot of flavors and even more heat?
We’ve got just what you need right here. Enchiladas do tend to take a lot of time, but this skillet gives you all the flavor without all the extra time of rolling and baking. And, warning, you will become addicted fast!
This recipe serves four as it’s written, but you can easily stretch it if you add more of the pepper pod than you normally would…
You just can’t serve it to kids (sorry)!
2 cups Rice, uncooked
4 each Chicken breasts, cubed
1 small Onion, chopped
1 tablespoon Olive oil
1 can (11 oz.) Condensed cream of chicken soup, undiluted
1 can (10 oz.) Enchilada sauce
¼ - ½ Mad Dog Carolina Reaper Pepper Pod, chopped
2 cups frozen corn, thawed and drained
1 can (14.5 oz.) diced tomatoes
1 cup Cheddar cheese, shredded, divided
¼ cup Fresh cilantro, chopped
½ cup Sour cream, to serve
Prepare rice according to package instructions and set aside.
In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the Mad Dog Carolina Reaper Pepper Pod, soup, enchilada sauce, corn, and canned tomatoes. Add most of the cheese.
Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.
Sprinkle with cilantro and remaining cheese over the chicken enchilada mixture and serve this on beds of rice with sour cream on the side.