Smoky Chicken Enchilada Skillet

• 1 lb boneless skinless chicken breast, cubed
• 1 small onion, chopped
• 1 tablespoon canola oil
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) canchopped green chilies
• 1 tablespoon minced chipotle chile in adobo
• 12 (6 inch) corn tortillas, cut into 1-in strips
• 1 14 cups shredded Mexican blend cheese, divided
• 14 cup minced cilantro
• sour cream

1. In a big skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink.
2. Stir in the soup, enchilada sauce, chilies, and chipotle pepper.
3. Add in tortillas and 1 cup cheese.
4. Bring to a boil; decrease heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally.
5. Sprinkle with cilantro and remaining cheese.
6. Serve with sour cream.

chicken, onion, canola oil, cream of chicken soup, enchilada sauce, green chilies, chipotle chile, corn tortillas, blend cheese, cilantro, sour cream

Taken from www.food.com/recipe/smoky-chicken-enchilada-skillet-455665 (may not work)