Skillet Chicken & Cheese Enchiladas
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
4
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
- Spray a large skillet with cooking spray.
- Heat tortillas and chicken over medium-high heat for 7 minutes.
- Pour sauce in skillet and stir to blend.
- Sprinkle with cheese and cover. Heat until cheese is melted and sauce is hot.
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Reviews
-
This is a pretty good recipe. It normally should be pretty quick to make, true, but it took me longer because I made homemade tortillas (from a bag of "masa harina de maiz"), and had to boil some chicken breasts and shred them for this recipe. It lasted me for three dinners, and though it was very tasty the first night, I didn't think it was quite as good reheated (some recipes actually turn out better that way). But it's tasty and easy enough, and seems to be fairly healthy, so I'll recommend it.
RECIPE SUBMITTED BY
I recently moved to Alaska from Arizona for my husbands job. Right now I am staying home with our 2-year-old daughter. We are all still trying to discover Anchorage and all that Alaska has to offer. I love everything about food. Shopping for food, cooking food, and eating food. My mother is an amazing baker, and I am fortunate that she passed that on to me.
My husband is from Zambia, in southern Africa, so we cook a lot of traditional Zambian dishes. I love to cook but rarely do I measure and track cooking times. I am the kind of cook that just throws things together until I get what I am looking for.
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