Super-Easy Chicken Enchilada Skillet

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 (14.5 ounce) can fat-free reduced-sodium chicken broth

1/4 cup Ranch Dressing

2 tablespoons flour

6 Flour Tortillas, cut into small pieces

1 cup Mexican Style Shredded Four Cheese

1/2 cup Salsa

Cooking Directions:

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil.

Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.

Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Yield: 4 servings

Quick and Easy Smothered Burritto

Prep Time: 10 Min
Cook Time: 10 Min
Serves: 4

1 can Black Beans
1 Can whole Kernel Corn
1 Can Pre-Cooked Chicken
2 tsp Minced Garlic
1 Cup Italian Dressing
Shredded Cheese
Sour Cream
Salsa
tortillas

In a large sauce pan heat chicken with garlic for about 2 min add italian dressing and cook for an additional 2-3 min. Add black beans and corn and cook until heated. Heat Tortillas in the microwave (15 sec per tortilla). Place some of the filling in the tortilla with shredded cheese and salsa. Fold the tortilla and smother with more salsa and cheese and put in the microwave for 1 min or until the cheese is melted.

Chicken Tortilla Soup

This is by far the best recipe we have found it beats Cafe Rio any day

Prep time 10 min
Cook time 20 min
400 degrees

6 Flour Tortillas
1 1/2 tsp vegetable oil
1/2 lb (1-2) boneless skinless chicken breast cut into bite sized chunks
2 14oz cans Chicken broth
1 cup Fresh Salsa (we have not had success with bottled Salsas)
1 cup frozen corn
1 cup Shredded Cheddar cheese

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp of oil. spread into a single layer on baking sheet. Bake 10-12 min or until crisp. stirring occasionally.

Meanwhile, finely chop remaining 4 tortillas. Heat remaining oil in large pot on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. bring to a boil; reduce heat to medium low and simmer 15min.

Top with shredded cheese and tortillas strips.

Salsa Chicken Tacos

You will need a crock pot for this recipe.

Cook time 5 hours prep time 10 min

4 boneless skinless chicken breast

Your favorite Salsa

Sour Cream

Directions:

1. Place the chicken breast in a crock pot smother the chicken in salsa and cook on high for 1 hour.

2. Reduce the heat to low and continue to cook for 3-4 hours adding salsa as needed for moisture.

3. When chicken is done remove from crock pot and shred placing the chicken back in the crock pot still on low.

4. Add salsa and sour cream to the chicken until it is all covered, let chicken simmer for 1/2 hour.

5. Place in a taco shell or tortilla and add your favorite taco toppings.

If there are any left you can freeze it for a pre-made filling for enchiladas or more tacos on another night.