Chicken Enchilada Skillet

Chicken Enchilada Skillet

Introduction
Chicken Enchilada Skillet is a quick and easy meal that is perfect for busy weeknights. It’s packed with flavor and is a one-pan dish, which means less cleaning up afterward. You get all the delicious tastes of chicken enchiladas without the hassle of rolling tortillas. It’s warm, cheesy, and comforting, making it a family favorite.
Why Make This Recipe
This recipe is a lifesaver when you’re short on time but still want something tasty and satisfying. It takes only a few ingredients and is ready in under 30 minutes. Plus, it’s perfect for using up leftover chicken. You can adjust the spiciness level based on your family’s preference and top it with fresh ingredients for an extra burst of flavor.
How to Make Chicken Enchilada Skillet
Ingredients:

• 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 cheese
• 1/2 cup grated Monterey Jack cheese
• 1/2 avocado (sliced thin)
• 1/4 cup chopped cilantro

Directions:

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

How to Serve Chicken Enchilada Skillet
Serve the Chicken Enchilada Skillet hot right from the pan. It’s great on its own but can be paired with a side of rice or refried beans. Add some extra toppings, like sour cream or jalapeños, for added flavor!