1 (14 ounce) cans
diced tomatoes with green chilies
1 (10 ounce) cans
tortilla chips, crumbled
1 (8 ounce) packages
monterey jack cheese, grated
Drizzle olive oil into medium skillet over medium heat. Add cubed chicken and saute until cooked through. Add diced onion and jalapeno and cook until just tender. Stir in diced tomatoes and enchilada sauce and simmer over medium heat until heated throughout. Top with tortilla chips and cheese. Cover skillet with lid and allow to cook until the cheese has melted.
Garnish with sour cream, optional.
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Easy Chicken Enchilada Skillet (cont.)