Skillet Chicken & Cheese Enchiladas |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe off a can of enchilada sauce. It has all the components of a regular enchilada but without all the stuffing, rolling, and baking. To me this tastes like the chicken chilaquillas I used to get at a restaurant in Tucson. I always use red enchilada sauce, but you could easily use the green sauce if that is what you prefer. Ingredients:
1 dozen corn tortilla, torn into bite size pieces |
3 cups shredded cooked chicken |
1 (20 ounce) can enchilada sauce |
1 cup shredded monterey jack and cheddar cheese blend |
Directions:
1. Spray a large skillet with cooking spray.
2. Heat tortillas and chicken over medium-high heat for 7 minutes.
3. Pour sauce in skillet and stir to blend.
4. Sprinkle with cheese and cover. Heat until cheese is melted and sauce is hot.
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