Pantry Challenged: 4-INGREDIENT SKILLET ENCHILADAS

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With Cinco de Mayo right around the corner, I’m super jazzed to serve this quick and easy and DELICIOUS dish to my family! I love that you can make SO many substitutions to this and really make it your own (see all my sub options in the recipe below.)

And did I mention this whole dish from start to finish takes about 15 minutes to prepare?

Salud!

4-Ingredient Skillet Enchiladas

Serves 8

Ingredients

3-4 cups shredded cooked chicken (I use an already cooked rotisserie chicken, remove skin and shred meat. You can also use shredded pork, beef or turkey or any ground meat will work great!)

1 15-ounce can of Red Enchilada Sauce (Green sauce works beautifully too and you could even make this with salsa!)

salt and pepper to taste

4 8-inch round flour or corn tortillas, ripped by hand into roughly 2-inch strips

2 cups shredded cheese (Mexican 4-blend, cheddar, Monterey Jack, or any melty type cheese)

Optional toppings: sour cream, green onions, fresh chopped tomatoes, avocado, salsa, black olives, or cilantro.

Directions

Preheat oven to 500 degrees.

In a 12-inch skillet or frying pan, over medium heat, mix together shredded chicken and enchilada sauce and cook just until mixture starts to simmer and is hot all over.

salt and pepper meat to your taste. Depending how you cooked your chicken and which sauce you use, you may not need to season. Your call.

Stir in ripped tortilla strips and cook just until mixture is heated throughout- about 1 minute.

Sprinkle top evenly cheese, remove from heat, and place directly in the oven for 5- 10 minutes, just until cheese starts to bubble and turn light golden brown.

Serve right away nice and hot on it’s own or with optional topping of your choosing. (We love ours topped with sour cream and green onions. And The Hubs and I swear by a Margarita pairing as well!)