Caleb David: 2 Years, a Love Letter
9 years ago
Recipe Sharing Wednesday
Super simple (and tasty) recipe made with stuff I usually always have in the refrigerator: I love my tortillas and chicken so this is just an easy alternative to actually making enchiladas.
Super-Easy Chicken Enchilada Skillet
Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings, about 1-1/4 cups each
What You Need
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Ranch Dressing
2 Tbsp. flour
6 TACO BELL® HOME ORIGINALS® Flour Tortillas, cut into small pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
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