Chicken Enchilada Skillet for Busy Weeknights
When you’re a busy mom, there’s no denying that dinner time can be the most stressful part of the day. Between work, errands, activities and trying to keep your kids focused on homework, it’s easy to let the task of cooking dinner fall by the wayside.
One of the easiest ways to minimize time spent in the kitchen doesn’t have anything to do with the actual food you’re making. Instead of cutting down on the amount or type of ingredients in a dish, cut down on the dishes! If you’re looking to save time, simple one-dish meals like a casserole, soup, pasta bake and easy chili recipes are some of the best dinner ideas for hectic weeknights.
When you’re cooking with just one dish, cleanup turns from a lengthy chore to a simple step you won’t even think about since you’ll be done so quickly. Plus, odds are good that a one-pot recipe’s instructions won’t get too much more complicated than stirring or layering everything together. Cutting down on prep work and cleanup will help you shave valuable minutes off of your dinnertime routine, freeing you up to get other things done or simply spend time with your family.
This easy chicken enchilada skillet is a delicious variation of a one-pot meal that’s perfect for busy back-to-school evenings. It’s ready in just 20 minutes, uses familiar ingredients that will appeal to kids, but has enough flavor to please your entire family. Try it out this week and enjoy!
Chicken Enchilada Skillet
Total Time: 20 min
• PAM® Original No-Stick Cooking Spray
• 12 corn tortillas, torn into bite-size pieces
• 3 cups shredded cooked chicken (3 cups = about 12 oz.)
• 1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 can (10 oz. each) red enchilada sauce
• 1 can (8 oz. each) Hunt’s® Tomato Sauce
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided
Spray a large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat for 5 minutes or until hot, stirring frequently.
Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well and ½ cup cheese over chicken mixture. Cover skillet and cook 5 more minutes or until hot, stirring occasionally. Sprinkle with remaining ½ cup cheese and serve immediately.
Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. For other easy recipes for dinner to make this fall, visit www.readyseteat.com.