Chicken Enchilada Skillet

This is a Sponsored post written by me on behalf of Hungry for Football for SocialSpark. All opinions are 100% mine.

So, am I the only one that considers football food to be, like, the best food ever?

I mean, I totally do not need a bunch of sweaty men chasing after a ball to eat chips and dip and wings and pizza. That’s not football food, you guys. That’s just lunch.

Of course, that doesn’t mean that I don’t also eat like a man during a football game. Because I do. And there is the added benefit of everyone else staring at the TV so they don’t see you loading your plate up with food for a fourth time. Total win.

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So, because we’re all Hungry For Football this time of year, let’s talk about this Chicken Enchilada Skillet.

Guys, I was running out of daylight when I decided to make this. I had one hour to shop, cook, and photograph this dish. No joke, I was done with all of it in 40 minutes. It doesn’t hurt that my grocery store is about 1 minute away and that I know every aisle like the back of my hand.

Also, I cheated with the chicken. I was going to get a rotisserie chicken and shred the meat, but they were all out. That’s when I spotted the little container of pulled chicken breast meat right there next to the rotisserie area. Hello, timesaver.

This dish was beyond perfect for a football game or for a super fast dinner. You basically dump everything in a skillet and let it get hot. It could not get simpler or tastier.

I will caution you that the RO*TEL is a bit spicy, so use mild if you’re a wimp. (We’re wimps.) I was worried things would be too tomato-saucy, since it called for both enchilada sauce and Hunt’s tomato sauce but this dish was absolute perfection. The corn tortillas soak up the flavors and sauce like a champ. My whole family gobbled it right down!

Stop by Hungry for Football for some more game day recipes and don’t forget to enter the daily giveaway!

Print Recipe

Chicken Enchilada Skillet

Ingredients:

12 corn tortillas, cut into bite sized pieces
3 cups shredded or chopped cooked chicken
1 10-ounce can Ro*Tel Diced Tomatoes and Green Chiles
1 10-ounce can red enchilada sauce
1 8-ounce can tomato sauce
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack
1/2 avocado, sliced thin
1/4 cup chopped cilantro

Directions:

Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.

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