Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 small (1/2 cup) onion, chopped; 3 cups shredded cooked chicken; 1 (10-ounce) can canned diced tomatoes with green chiles; 1 (10-ounce) can red enchilada sauce; 1 tablespoon taco seasoning mix; 6 (5-inch) corn tortillas, cut in half then sliced into 1-inch strips; 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded; Optional Garnish; Fresh cilantro, sour cream, tortilla chips, hot sauce

You'll love this easy, cheesy twist on enchiladas for a fast and delicious weeknight meal. Serve with your family's favorite toppings so everyone will want to dig in.

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15 min

Prep Time

30 min

Total Time

servings

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Ingredients

2 tablespoons Land O Lakes® Butter

1 small (¹/₂ cup) onion, chopped

3 cups shredded cooked chicken

1 (10-ounce) can canned diced tomatoes with green chiles

1 (10-ounce) can red enchilada sauce

1 tablespoon taco seasoning mix

6 (5-inch) corn tortillas, cut in half then sliced into 1-inch strips

1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk, shredded

Optional Garnish

Fresh cilantro, sour cream, tortilla chips, hot sauce

How to make

STEP 1

Heat oven to 400°F.
STEP 2

Combine butter and onion in 10-inch oven-safe skillet; cook over medium heat until onion is translucent. Add chicken, tomatoes with chiles, enchilada sauce and taco seasoning. Stir to combine.
STEP 3

Add tortilla strips to pan; stir gently to combine. Bring to a boil. Cook 2 minutes or until tortillas are softened. Remove from heat; top with shredded cheese.
STEP 4

Bake enchiladas 10 minutes or until cheese is melted and mixture is bubbling around edges. Let stand 5 minutes before serving with desired garnishes.

530 Calories

31 Fat (g)

145 Cholesterol (mg)

1980 Sodium (mg)

22 Carbohydrates (g)

1 Dietary Fiber

38 Protein (g)

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