Tuesday, May 19, 2009

Chicken Enchilada Skillet

I like this recipe because each individual can add their own heat, which makes it kid friendly. Serve over bed of shredded lettuce.

1 Tbsp. oil
1lb. boneless skinless chicken breast cut into bite-size pieces
14-1/2 oz. chicken broth, full flavor or fat-free reduced sodium
1/4 cup ranch dressing
2 Tbsp. flour
6 flour tortillas cut into small pieces
1 cup mexican style or colby jack shredded cheese
1/2 cup salsa

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 minutes.

Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.

1 comment:

Phil said...

Hey! What happened to your other blogs?