Chicken Enchilada Skillet

I’ve been on a big Mexican kick lately and this Chicken Enchilada Skillet recipe was so quick to make and just full of flavor! Perfect for a those busy weeknights!  This is a sponsored post on behalf of Pacific Foods. 

Miss in the Kitchen |

As far as I’m concerned we could have Taco Tuesday every single night.  I never get tired of Mexican flavors, not ever.  Nachos are usually my go to snack.  Quick weeknight meals are always a must around our house and when Pacific Foods asked if I wanted to try their new Organic Soup Starter Tortilla Soup Base, I could not resist!

Pacific Foods is hosting a Creative Chef: Soup Starter Edition Recipe Contest!   You know I can’t resist a recipe contest.  The good news is you can enter too!

Pacific Foods is looking for your best recipe using the Vegetable Pho or Tortilla Soup Starters. You could win a bunch of Pacific products plus a $150 gift card to throw a dinner party! FUN!   You can enter until October 31st.  Grab a box and get started!

pacific chicken enchilada skillet

 Pretty much the sky is the limit with these soup starters.  They certainly make a quick weeknight dinner so easy and the flavors are all there as if you had been cooking up a storm all day. Now that is my kind of supper!

The other great thing about Pacific Foods is that their products are organic and simple, it is food I can feel good about feeding my family.  They are passionate about sustainable farming and I love that!

If you don’t have Pacific Soup Starters in your local market it is available from Amazon:

Pacific Natural Foods Organic Soup Starter, Tortilla, 32 Ounce (Pack of 12)

Keep up with all of the news from Pacific Foods by following on Facebook, Twitter, and Pinterest!

chicken enchilada skillet

Chicken Enchilada Skillet
  • 1 tablespoon olive oil
  • 1 poblano pepper, seeded and diced
  • 1 medium onion, diced
  • 1 32 oz Pacific Soup Starters Tortilla Soup Base
  • 1 cup orzo pasta
  • 3 cups chopped or shredded cooked chicken
  • 1 15 oz can black beans, drained and rinsed
  • 3 green onions
  • 8 oz sour cream
  • 1 cup shredded cheese, I like Colby-Jack
  • 1 avocado diced
  • ¼ cilantro, chopped
  • 5 corn tortillas, cut into strips and baked or fried until crisp
  • 1 lime, sliced
  1. Add olive oil to a large skillet and place over medium-high heat. Add onions and peppers and cook about 5 minutes, stirring occasionally. Add Tortilla Soup Base and when sauce starts to bubble, add orzo. Continue to cook about 5 minutes, stirring often. Stir in chicken and black beans and lower heat to simmer. Stir occasionally and cook an additional 10 minutes.
  2. Garnish with cheese, sour cream, green onions, avocado, cilantro, tortilla strips and lime.









Disclosure: This is a sponsored post on behalf of Pacific Foods.  I received product for recipe development purposes and to promote the recipe contest.  As always all thoughts and opinions are my own.  This post contains affiliate links.

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