Name: Chicken Enchilada Skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 12 corn tortillas, torn into bite-size pieces; 3 cups shredded, cooked chicken (I use a rotisserie chicken); 1 can (10 oz each) Rotel tomatoes, original or mild; 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

Ingredients

Units Scale

2 tablespoons olive oil
12 corn tortillas, torn into bite-size pieces
3 cups shredded, cooked chicken (I use a rotisserie chicken)
1 can (10 oz each) Rotel tomatoes, original or mild
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

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Instructions

Heat olive oil in a nonstick large skillet. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or edges start to turn golden brown, stirring frequently.
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. Garnish with your favorite toppings if desired, serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dishes