• xo Robyn

Enchiladas.... in a skillet.

My family loves Mexican food. But mom doesn't like taking much time in the kitchen... so I've developed several "faster" versions of some of our favorites! This is on our monthly menu rotation.

Ingredients: 3 cups chicken breast, cooked, cut to bite size peices 8-10, 6" corn tortillas cut into 1" squares (its easy to cut them with a large chopping knife) 2 tbsp oil 1 15 oz can red enchilada sauce 2 tbsp tomato paste 1 cup salsa (I use fresh salsa from the deli section at the store) 1.5 cups shredded cheddar cheese 1 4 oz can green chilies Optional garnishes: black olives, fresh cilantro, lime wedges, and sour cream.


Place the chicken and oil in a large skillet over med-hi heat. Season with salt and pepper and cook through. About 10 minutes. Add the tortilla pieces to the chicken and stir just occasionally to allow the tortillas to get a little brown and crispy- about 5 minutes. Add the enchilada sauce, tomato paste, chilis, and salsa. Allow it to come to a small boil, where its just bubbling and mixed throughly. About 5 minutes. Cover with cheese, turn off the heat and cover with lid. Let it sit on the stove for about 3-4 minutes and melt the cheese while you get out your other meal makings like a fresh fruit and side salad. :)

Serves 6.

xo Robyn

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