Chicken Enchilada Skillet
This was the perfect busy worknight dinner!! I was able to cook this up stove top in about 20 minutes before I had to run back out the door to pick Lindsey up from an after school activity. I covered it and let it sit stovetop for the tortillas to soak up the liquid and the cheese to melt and it was ready to go when we got home about 30 minutes later! This is delicious served up with some tortilla scoop chips - a little extra crunch and they're the perfect little "shovels". Chicken Enchilada Skillet Ingredients 1 TBS olive oil 2 lbs chicken breast, diced small 1 medium onion, diced 1 tsp garlic powder 1/2 tsp onion powder 2 tsp chili powder 1 1/2 tsp ground cumin 1/2 tsp salt 1 (15-ounce) can pinto beans, drained and rinsed 1 (19-ounce) can red enchilada sauce 2 roma tomatoes, diced 6 corn tortillas, cut into bit sized chunks 2 cups grated cheddar-jack cheese (about 8 ounces) Toppings: Sour cream, salsa, shredded lettuce, diced tomat...
