Chicken Enchilada Skillet

By garciamoss

Ingredients

• 1 tablespoon olive oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 corn tortillas, cut into bite-size pieces
• 1 (14.5-ounce) can diced tomatoes with green chiles
• 1 1/4 cup red enchilada sauce
• 1 (8-ounce) can tomato sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup tortila strips
• 2 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes.
Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.