Chicken enchilada skillet
Recipe by Courtney Glantz
1 tablespoon olive oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 corn tortillas, cut into bite-size pieces
1 (14.5-ounce) can diced tomatoes with green chiles, drained
1 cup red enchilada sauce
1 (8-ounce) can tomato sauce (I only used about 6 ounces)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips or chips
2 tablespoons chopped fresh cilantro leaves
1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper on both sides. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes.
4. Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.
main courses February 12, 2016 16:53
Author a-life-from-scratch.com
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