Chicken Enchilada Skillet

Chicken Enchilada Skillet

At times it is good to have an easy go to recipes for left over chicken to please. A few Rita’s and a party ready dish to pass.

• 12 corn tortillas, cut or torn into bite-sized pieces
• 3 cups shredded, cooked chicken
• 1 10 oz. can RoTel diced tomatoes and green chilies, undrained
• 1 10 oz. can red enchilada sauce
• 1 8 oz. can tomato sauce, no salt added
• 1 1/2 cups shredded mild Cheddar and Monterrey Jack blend cheese, divided

Directions

1. Lightly oil or spray dutch oven.
2. In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
3. Spoon tortilla mixture into prepared dutch oven.
4. Bake at 350° degrees for 25-30 minutes, stirring halfway.
5. Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
6. Garnish with chopped peppers, sliced scallions, and sour cream.