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What can be easier than making some chicken enchiladas? How about making a chicken enchilada casserole skillet? Weeknight dinner is done in 20 minutes!
I love making enchiladas when I don’t know what to make for dinner. It’s one meal I know my son will eat entirely and ask for seconds.
This takes an easy to make dinner, and cut the prep time in half.
I used shredded chicken for this recipe that I had left over. But when I’m in a rush and don’t have time, I’ll pick up pre-cooked shredded chicken from the grocery store that works just as well.
Just make sure you drain the excess moisture to keep this from getting too runny.
With just a few simple ingredients you have a chicken enchilada casserole ready in less than 20 minutes, with enough food to have leftovers the next day!
Doesn’t get much easier than that!
Chicken Enchilada Casserole Skillet
Servings: 12 servings
- 1/2 cup olives
- 1/4 cup chopped cilantro
- 1 avocado optional
- 1/2 cup sour cream optional
Preheat oven to 375 F. Chop tortillas in fourths and place in a large skillet, top with 1 1/2 cups enchilada sauce, then top with chicken, cheese and olives. top off with more enchilada sauce.
Place in the oven, lightly cover with tin foil for about 15 minutes, uncover for the last 5 minutes and take out. Garnish with cilantro and serve with your favorite garnishes. Enjoy!
Feel free to change the protein, or if you want to give a little variety use red sauce on one half, and green on the other.
Sodium: 818mg | Calcium: 253mg | Vitamin C: 2.9mg | Vitamin A: 735IU | Sugar: 4g | Fiber: 5g | Potassium: 306mg | Cholesterol: 63mg | Calories: 363kcal | Saturated Fat: 7g | Fat: 17g | Protein: 22g | Carbohydrates: 30g | Iron: 1.7mg