Quick-Fix Chicken Enchilada Skillet

Ingredients

• 15.5 oz kidney beans rinsed canned
• 0.5 cup milk cheddar cheese shredded 2% kraft
• 8 oz philadelphia cream cheese spread 
• 1.5 cups lettuce shredded
• 2 Tbsp milk 
• 4 oz multi-grain tortilla chips 
• 2 tsp oil 
• 0.5 cup pico de gallo 
• 1.5 lb chicken breasts boneless skinless cut into bite-size pieces
• 1 oz taco bellâ® taco seasoning mix divided

Equipment

• frying pan

Directions

1. Mix cream cheese spread, 2 Tbsp. taco seasoning and milk until blended. Toss chicken with remaining taco seasoning.
2. Heat oil in large skillet on medium heat.
3. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
4. Add beans and cream cheese mixture to skillet; cook and stir 2 min. or until heated through.
5. Top with lettuce, pico de gallo and shredded cheese.
6. Serve with chips.