EASY SKILLET CHICKEN ENCHILADAS
3 chicken breast-cooked and cubed or shredded
12 corn tortillas-cut in 1/2" strips and in half.
1 20 oz. can Rosetta's enchilada sauce. Or two Sm cans.
1cup of Cheddar cheese
1/2 sauteed Onion(optional)
1Sm can diced chillies(optional)
1 Sm can sliced olives(optional)
In a large skillet add a Sm amount of oil saute onion and add another Sm amount of oil and cook tortillas till lightly brown(stirring).
Then add chicken and sauce, cook till heated, top with cheese, chilies,& Olivie's. Put a lid on skillet and simmer till cheese is melted, just a few Min's, and you are Done!
ENJOY! Sharon
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