Chicken Enchilada Skillet
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.
Servings 6 servings
- 12 corn tortillas cut into bite sized pieces
- 3 cups shredded or chopped cooked chicken
- 10 ounces Ro*Tel Diced Tomatoes and Green Chiles
- 10 ounces red enchilada sauce
- 8 ounces tomato sauce
- 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.
Calories: 405kcal | Carbohydrates: 32g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 797mg | Potassium: 556mg | Fiber: 6g | Sugar: 6g | Vitamin A: 830IU | Vitamin C: 9.8mg | Calcium: 210mg | Iron: 2.9mg