One Pan Enchilada Skillet

Cook Time: 10 minutes Servings: Yield: 6 servings Source:

Ingredients

2 cups shredded rotisserie chicken

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (10-ounce) can red enchilada sauce

1/2 cup chunky salsa

1/4 cup water

4 (6-inch) soft tortillas, cut into 1-inch strips

1 cup Mexican blend cheese, shredded

1/2 cup sour cream

1/4 cup sliced green onions

optional: guacamole

Directions

In a large skillet, add the rotisserie chicken. Sprinkle it with the cumin and oregano. Add the enchilada sauce, salsa, and water. Bring the mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and for the chicken to heat through.

Stir in the tortilla strips and sprinkle everything with cheese. Remove from heat and let the cheese melt.

Top it with sour cream, and guacamole if desired, in the center, and sprinkle it with green onions. Serve immediately.