Creamy Mexican Chicken Skillet

There are all kinds of foods I could live without — pizza, burgers, french fries, and Chinese among them, but ask me to give up Mexican food and you’d have a mutiny on your hands.  It used to be that I only thought about eating Mexican food out, but over the last few years, I’ve taken to trying to cook as many recipes as possible.  Mexican food makes a great weeknight meal.  It’s quick, and many times requires few pots and pans.  This recipe is no exception — a skillet for the chicken, a pan for the rice, a cutting board, a knife, two service spoons, three bowls, and three forks.  Clean up took no time at all.

Creamy Mexican Chicken Skillet from Sweet C’s Designs

Creamy Chicken Mexican Skillet

  • 3 chicken breasts, diced into 1″ cubes
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 8 oz can diced tomatoes with green chili
  • 1 jar green chile sauce
  • ½ package cacique oaxhaca
  • ½ cup shredded cheddar cheese

In a large pan, heat 1 tsp of olive oil on medium high heat until shimmery. Brown the chicken, about 10 minutes. Then add onion and pepper, brown another 8 minutes. Add green chili sauce and cheese. Stir well to incorporate cheese, and let the cheese melt fully.

I served it over Cilantro Lime Rice.

  • 1 cup long grain white rice
  • 2 cups water
  • 1 Tablespoon canola or vegetable oil
  • 1/2 teaspoon salt
  • juice of 1/2 lime
  • 3 Tablespoons chopped cilantro

Cook the rice according to the package directions.  When ready, simply stir in lime juice and cilantro.

Super yummy one bowl weeknight meal.

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