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