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Chicken Enchilada Skillet Recipe

Robyn Stone | Add a Pinch
  • 25 minutes
  • Serves 6

INGREDIENTS

3

skinless boneless chicken breasts (cubed into bite sized pieces)

2 tbsp

olive oil

1/2

medium red onion (diced)

1

medium jalapeno (deseeded and diced)

1 14 ounce can

diced tomatoes with peppers

1 10 ounce can

enchilada sauce

2 cups

tortilla chips (crumbled)

1 8 ounce package

Monterrey Jack cheese, grated

sour cream (optional)