Chicken Enchiladas In A Skillet

Name: Chicken Enchiladas In A Skillet
Yield: 8
Ingredients: 15-20 corn tortilla chips, broken into bite-sized pieces (enough to cover the pan); 2-3 cups cooked chicken breast meat, shredded or chopped; 1 15-oz. can black beans (you might not use all of this); 1 10-oz. can mild RoTel Diced Tomatoes and Green Chiles, undrained; 1 15-oz. can red enchilada sauce; 1 8-oz. can tomato sauce; ½ cup grated Cheddar cheese, divided, more or less to taste; ½ cup grated Monterey Jack cheese, divided, more or less to taste; 1 avocado, sliced thin; ½ cup chopped green onions; Black olives, sliced; Sour cream; Hot sauce, if desired

Chicken Enchiladas In A Skillet was pinched from <a href="http://www.gooddinnermom.com/chicken-enchiladas-skillet/" target="_blank">www.gooddinnermom.com.</a>

"This easy tomato vinaigrette goes great with Mexican meals as a salad topper or even as a tangy and sweet “salsa”...."

INGREDIENTS

•

15-20 corn tortilla chips, broken into bite-sized pieces (enough to cover the pan)

•

2-3 cups cooked chicken breast meat, shredded or chopped

•

1 15-oz. can black beans (you might not use all of this)

•

1 10-oz. can mild RoTel Diced Tomatoes and Green Chiles, undrained

•

1 15-oz. can red enchilada sauce

•

1 8-oz. can tomato sauce

•

½ cup grated Cheddar cheese, divided, more or less to taste

•

½ cup grated Monterey Jack cheese, divided, more or less to taste

•

1 avocado, sliced thin

•

½ cup chopped green onions

•

Black olives, sliced

•

Sour cream

•

Hot sauce, if desired

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