Smoky Chicken Enchilada Skillet

• 1 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1 tablespoon canola oil
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon minced chipotle pepper in adobo sauce
• 12 corn tortillas (6 inches), cut into 1-inch strips
• 1-1/4 cups shredded Mexican cheese blend, divided
• 1/4 cup minced fresh cilantro
• Sour cream

1. 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 soup, enchilada sauce, chilies and chipotle pepper. Add tortillas and 1 cup cheese.
2. 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. Serve with sour cream.

chicken breasts, onion, canola oil, condensed cream, enchilada sauce, green chilies, pepper, corn tortillas, cheese blend, fresh cilantro, sour cream

Taken from www.tasteofhome.com/recipes/smoky-chicken-enchilada-skillet/ (may not work)