#WeeknightMeals: Chicken Enchilada Skillet in Under 30 Minutes

#WeeknightMeals: Chicken Enchilada Skillet in Under 30 Minutes

I recently joined a campaign with Collective Bias to help promote www.giveeverynightnewflavor.com, a site intended to, well, give every weeknight meal new flavor. We all get bored with the menu choices and the appetite becomes stale. Especially when there are seven hundred badrillion thousand and twelve things going on during the week.

Around here, I have Girl’s Night every Wednesday night that has me heading out the door as Husfriend is walking in from work. Now, this isn’t the most ideal transition from honey I’m home to honey I’ll see you tomorrow, but it’s sort of how we operate on Wednesdays and that’s okay with us. Sometimes, however, come Wednesday, I’m aching for some dinnertime chat. If I could make a meal that’s tasty, meaningful, and cooked to perfection in under 30 minutes, consider me sold. This campaign brought to my attention a resource that I’m sort of bananas over. A database of recipes that cater to your weeknight meal needs. How many servings? How long do you want to be in the kitchen? What culture’s fare are you hankering?

For this participation opportunity, I was asked to select a meal that takes under 30 minutes to prepare. From prep to presentation, this meal took me 22 minutes. Aw. Yeah. Plus I love me anything that is Mexican cuisine and/or smothered in spicy red sauces. ::drool::

Chicken Enchilada Skillet

Ingredients

• PAM® Original No-Stick Cooking Spray
• 12 corn tortillas, torn into bite-size pieces
• 3 cups shredded cooked chicken (3 cups = about 12 oz)
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 can (10 oz each) Rosarita® Enchilada Sauce
• 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Directions

1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
2. Combine undrained tomatoes, enchilada sauce and tomato sauce in medium bowl; pour over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

How fabulously simple and mighty delicious might I add?! I am tempted to make this dish for lunch some days in the coming weeks. ::drool:: (again)

 

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias. All photos and commentary are all my own.