Skillet Chicken Enchilada

By Hester

Ingredients

• 1 pound skinless boneless chicken breast, cubed
• 2 cups pepperjack cheese, shredded, divided
• 1 19 oz jar enchilada sauce
• 1/2 cup salsa
• 8 6" tortillas, warmed
• 2 cups lettuce, shredded
• 1 tomato, chopped
• 1/2 cup sour cream

Preparation

Step 1

Fry chicken until starting to brown. Reduce heat, add half the enchilada sauce, the salsa and half the cheese. Cook, stirring until cheese is melted.

Place approx. 1/4 cup chicken mixture in center of each tortilla and fold.

Arrange enchiladas on a serving dish, seam side down. Heat remaining enchilada sauce and pour over enchiladas.

Serve immediately with remaining cheese, lettuce, tomato, sour cream and salsa.