Wednesday, March 30, 2011

Frugal Foodie: Chicken Enchilada Skillet

Recently, I went to to find a recipe for dinner. On the site, I found the recipe finder was easy to use, just 3 clicks and I was able to choose a recipe right for me. I was automatically drawn to the Chicken Enchilada skillet. I love enchiladas but I am not a fan of my hands getting all saucy. I found this recipe was simple, delicious and a 30 minute meal! Also, it left me with dry hands!

  • PAM® Original No-Stick Cooking Spray

  • 12 corn tortillas, torn into bite-size pieces

  • 3 cups shredded cooked chicken (3 cups = about 12 oz)

  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

  • 1 can (10 oz each) Rosarita® Enchilada Sauce

  • 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added

  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided


  1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

  2. Combine undrained tomatoes, enchilada sauce and tomato sauce in medium bowl; pour over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

For the chicken, I used chicken breast tenders, I feel they cook fast and are easy to "chop" up. I like to cook my chicken with squeezed lemon juice. When cooking I added some granulated onion, minced garlic and garlic salt. It took me less than 30 minutes from start to finish.

Take the guessing out of what's for dinner tonight by using the Easy Recipe Finder here :

This post has been compensated as part of a social shopper insights study for #WeeknightMeals with #collectivebias. All opinions are my own.

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