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One Pan Chicken Enchilada Skillet

Christy Denney, The Girl Who Ate Everything
  • 10 minutes
  • Serves 6

INGREDIENTS

2 cups

shredded rotisserie chicken

1/2 tsp

ground cumin

1/2 tsp

dried oregano

1 10 ounce can

Old El Paso red enchilada sauce

1/2 cup

chunky salsa

1/4 cup

water

4

(6-inch) Old El Paso soft tortillas cut into 1-inch strips ((pizza cutter works great for this))

1 cup

shredded Mexican blend cheese

1/2 cup

sour cream

1/4 cup

sliced green onions

(optional) guacamole