Post by Loupy on Jul 28, 2017 16:38:34 GMT -7
CHICKEN ENCHILADA SKILLET PIE
From: Becky Hardin @ www.thecookierookie.com/chicken-enchilada-skillet-pie/
EASY DINNER ALERT! Chicken Enchilada Skillet Pie is made in my 25 minutes and will satisfy the entire family. Easy and delicious skillet meal perfect for busy nights.
Cheesy, just a little bit spicy, EASY, perfect for a crowd, cheesy…CHEESY…this Chicken Enchilada Skillet Pie is my ULTIMATE simple weeknight meal. It just doesn’t get better than a meal like this for a girl like me. It’s virtually made in one pan (there is some chicken prep that is in its own skillet), so the cleanup is super easy and worth every minute. SO MUCH FLAVOR!!! If you like enchiladas, you will LOVE this Chicken Enchilada Skillet Pie!
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yields: 4-6 servings
Ingredients
1 lb cooked and shredded chicken (I used rotisserie chicken)
1 (10 ounce) can Old El Paso Red Enchilada Sauce
1 (1 ounce) packet Old El Paso Taco Seasoning
1/4 cup fresh cilantro, chopped
3 burrito sized Old El Paso soft flour tortillas
3 cups Mexican blend cheese
1 cup diced tomatoes
1/4 cup crumbled cojita cheese (or feta) (optional)
Sour cream and avocado for garnish (optional)
Instructions
Preheat oven to 350F
In a large skillet, heat the oil over medium/high heat.
Add the chicken, 3/4 can enchilada sauce, taco seasoning, and cilantro and stir to combine.
Reduce to a simmer and cook until heated through.
Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.
In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie.
Start with one tortilla, topped with half of the chicken mixture, then one cup cheese.
Repeat with one more tortilla, the rest of the chicken, and another cup cheese.
Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.
Sprinkle with more chopped cilantro.
Pop in the oven to cook for 20 minutes or until the sauce is fully bubbly and the cheese all melty and perfect.
Remove from the oven and top with the diced tomatoes, cojita (or feta), sliced avocado, and sour cream.
Enjoy!
From: Becky Hardin @ www.thecookierookie.com/chicken-enchilada-skillet-pie/
EASY DINNER ALERT! Chicken Enchilada Skillet Pie is made in my 25 minutes and will satisfy the entire family. Easy and delicious skillet meal perfect for busy nights.
Cheesy, just a little bit spicy, EASY, perfect for a crowd, cheesy…CHEESY…this Chicken Enchilada Skillet Pie is my ULTIMATE simple weeknight meal. It just doesn’t get better than a meal like this for a girl like me. It’s virtually made in one pan (there is some chicken prep that is in its own skillet), so the cleanup is super easy and worth every minute. SO MUCH FLAVOR!!! If you like enchiladas, you will LOVE this Chicken Enchilada Skillet Pie!
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yields: 4-6 servings
Ingredients
1 lb cooked and shredded chicken (I used rotisserie chicken)
1 (10 ounce) can Old El Paso Red Enchilada Sauce
1 (1 ounce) packet Old El Paso Taco Seasoning
1/4 cup fresh cilantro, chopped
3 burrito sized Old El Paso soft flour tortillas
3 cups Mexican blend cheese
1 cup diced tomatoes
1/4 cup crumbled cojita cheese (or feta) (optional)
Sour cream and avocado for garnish (optional)
Instructions
Preheat oven to 350F
In a large skillet, heat the oil over medium/high heat.
Add the chicken, 3/4 can enchilada sauce, taco seasoning, and cilantro and stir to combine.
Reduce to a simmer and cook until heated through.
Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.
In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie.
Start with one tortilla, topped with half of the chicken mixture, then one cup cheese.
Repeat with one more tortilla, the rest of the chicken, and another cup cheese.
Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.
Sprinkle with more chopped cilantro.
Pop in the oven to cook for 20 minutes or until the sauce is fully bubbly and the cheese all melty and perfect.
Remove from the oven and top with the diced tomatoes, cojita (or feta), sliced avocado, and sour cream.
Enjoy!
