27 January 2009

chicken enchilada skillet

3 chicken breasts, cut into bite sized pieces and cooked
broccoli
corn
red pepper, large dice
1 can diced tomatoes with juice
taco seasoning

Once you cook the chicken, combine it in a skillet with all of the other ingredients. I used frozen corn and broccoli, and fresh red pepper. Apparently you can also get a frozen veggie mix with these things - the Birds Eye brand.

Bring to a boil over medium-high heat, cover, and cook for about 5 minutes until everything is heated through.

Serve with tortillas or tortilla chips, and Monterey Jack cheese.

It's a VERY quick dinner - start to finish including any chopping and cooking the chicken was about 20 minutes. From a book called "One-Dish Recipes."

1 comment:

Liz Autry said...

This one is good. I am going to add it to my regulars. I love that it is so easy and quick.