Wednesday, November 13, 2013

Enchilada Skillet


I got this recipe from rotel.com when I was trying to find some recipes for a couple cans of rotel I had. I love enchiladas, but they can be a little time consuming and laborious to prepare. I love how quickly and easily this comes together with the flavor of an enchilada. The original recipe can be found here.

1. To make this you will need 12 corn tortillas, 3c. shredded or cubed chicken, 10oz. can enchilada sauce, 10oz. can diced tomatoes with chilis, 8oz can tomato sauce, and 1c. cheddar and monterey jack shredded cheese. I added 1c. frozen corn and I think next time I will add a small, chopped onion. I like to add in veggies where ever I can!

2. Spray a large skillet with nonstick spray. Add chicken, corn tortillas, and corn (if desired). Heat over medium-high heat until heated through.

3. Add undrained tomatoes, enchilada sauce, and tomato sauce. Stir until combined. Add 1/2c. cheese. 

4. Cover and cook for 5 minutes. Sprinkle remaining cheese on top and serve. 



linking up with All Things Pretty
Auteur Ariel




Enchilada Skillet
Ingredients:
12 corn tortillas, ripped into bite size pieces
3c. cubed or shredded chicken
10oz can diced tomatoes with chilis
10oz can red enchilada sauce
8oz can tomato sauce
1c. shredded cheese (mix of cheddar and monterey jack)
1c. frozen corn (if desired)


Directions:
1. Spray a large skillet with nonstick spray. Add chicken, corn tortillas, and frozen corn if desired, to skillet. Cook over medium-high heat until heated through, stirring constantly.
2. Add undrained diced tomatoes, enchilada sauce, and tomato sauce to skillet. Mix well. Add 1/2c. cheese. Cover and cook 5 minutes, stirring occasionally.
3. Before serving, sprinkle with remaining cheese.

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