On Tuesday's in our house we taco...or we make some Mexican food. It's not always in the form of taco's, but it's called Taco Tuesday. Any way we do it though, it's good. So at least there's that for consistency.
Let's not waste any time, mouth watering pictures to begin in 3...2....here we go!
You will need:
1 large skillet
12 corn tortillas in bite size pieces
3 chicken breasts- cooked and shredded
1 tablespoon olive oil
non-stick cooking spray
10 oz. can Rotel Diced Tomatoes & Green Chiles, undrained
10 oz. can red enchilada sauce
8 oz. can tomato sauce
1 cup shredded cheddar cheese , divided
On medium heat put olive oil in skillet and cook chicken breasts 6-7 minutes on each side until cooked thoroughly
Shred chicken and return to skillet
Mix tortilla pieces and chicken well over medium-high heat about 5 minutes until hot, stirring often
Pour undrained Rotel, enchilada and tomato sauces over the chicken and tortilla mixture in skillet
Mix well, stirring frequently
Sprinkle 1/2 cup cheese over the mixture and cover skillet
Cook another 5 minutes, and stir frequently to mix well
Sprinkle with other 1/2 cup of cheese and serve immediately
To break all nutritional rules, eat with tortilla chips
Chuck and I gave this one two thumbs up, it was so good and again, easy. You may notice a trend around this place when it comes to cooking, I like it quick and easy because I'm usually hungry.
While it's not healthy, but any dinner involving cheese and some tortilla chips on the side and I'm all in.
Also, I'm slowly but surely working on my photography. I've picked up Chuck's camera to take pictures now two times and not cried or given up, so I've got that much going for me. He got me a book for Christmas with some tips and lots of great information that I'm working my way through and I'm excited to learn more.
I hope you all have a great weekend and maybe even enjoy some Chicken Enchilada Skillet on a Sunday, because it doesn't always need to be eaten on a Tuesday.
Until next week!