CHICKEN ENCHILADA SKILLET Adobo Seasoning
1 pound boneless skinless chicken breasts cut into bite size pieces
2 tablespoons Adobo Seasoning
2 teaspoon cooking oil
1 can (15.5 ounces) kidney beans, rinsed and drained
1 tub (11.5ounces) whipped cream cheese
1½ cups shredded lettuce
½ cup Pico de Gallo Sauce
½ cup shredded cheddar cheese
4 cups tortilla chips
1. Combine chicken pieces and Adobo Seasoning in a re-closeable plastic bag, toss until chicken is coated.
2. Heat oil in a large skillet on medium heat. Add chicken; cook 6 to 7 minutes or until thoroughly cooked, stirring frequently. Add kidney beans and cream cheese; cook until heated through.
3. Top with lettuce, Pico de Gallo and cheese. Serve with tortilla chips.