Super Easy Chicken Enchilada Skillet
We tried this last night and it was good! I'm not the biggest Ranch dressing fan, but it really worked in this dish. I ended up using cooked refrigerated biscuits instead of tortillas because I wanted a more substantial meal and it worked out. Yum. Next time I would add a little hot sauce to spice it up a bit more - and there will be a next time!
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 Ranch Dressing
2 Tbsp. flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican Style Shredded Four Cheese
1/2 cup Salsa
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.
If desired, serve with chopped tomatoes and avocados.
- Main Dishes, Poultry