Chicken Enchilada Skillet

When I see the word skillet in a recipe title, it is music to my ears. That word is magical, I swear.

Skillet dinners are one of my favorite meals to make, and this chicken enchilada skillet was delicious!  Talk about a quick and easy meal.  I threw this together in no time the other night and we inhaled it.  Full of flavor and so, so fabulous!

This skillet dinner is a simple, excellent short cut for enchiladas.  I used a rotisserie chicken for this recipe which always makes things a whole lot easier. . .not that this meal isn’t already easy enough.  You basically dump a few things in a skillet and voilà —dinner is on the table!

Top it off with a dollop of sour cream and some fresh cilantro and you have a fantastic, comforting, delicious meal!

Chicken Enchilada Skillet

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• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

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Ingredients

• 1 –2 Tbsp. olive oil
• 12 corn tortillas (, torn into bite-size pieces)
• 3 cups shredded cooked chicken
• 1 can ((10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained)
• 1 can ((15 oz) black beans)
• 1 can ((10 oz each) red enchilada sauce)
• 1 cup half and half
• 1 cup shredded Cheddar and Monterey Jack blend cheese (, divided (or any cheese you want))

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Instructions

1. Heat olive oil in a nonstick large skillet. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
2. Pour tomatoes and enchilada sauce, black beans and half and half over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet and cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

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Recipe Source: Adapted from Ro-Tel.com