Chicken Enchiladas Skillet

🧂 Ingredients

• 1 to 2 pounds boneless skinless chicken breast

  boiled and coarsely chopped
• 1 tablespoon olive oil
• 1 green bell pepper

  diced
• 1 onion

  diced
• 1 clove garlic

  minced
• 1 cup sour cream
• 8 ounce cream cheese
• 28 ounce green chile enchilada sauce
• 12 corn tortillas

  cut into pieces
• 1 cup shredded fiesta blend cheese
• 3 Roma tomatoes

  seeded and diced, for garnish
• Fresh cilantro

  chopped, for garnish

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 Heat a large skillet over medium high heat and add olive oil. Sauté the bell
  pepper, garlic, and onion, stirring occasionally, until the onion is translucent
  and the pepper is tender.
• 3 Stir in the chicken, cream cheese, sour cream, and about half of the enchilada
  sauce.
• 4 Mix in half of the tortillas pieces, reserving the rest for the top.
• 5 After mixing the tortilla pieces with the chicken mixture, add the remaining
  tortillas to the top of the casserole. Pour the remaining enchilada sauce over
  the tortillas and sprinkle with the cheese.
• 6 Bake for 20 to 30 minutes or until the edges are bubbly and the cheese has
  melted.
• 7 Garnish with diced tomatoes and chopped cilantro.

Nutrition Info