Chicken Enchilada Skillet Casserole

Chicken Enchilada Skillet Casserole

1 bag (16 oz) frozen broccoli, corm and red pepper mixture
1 packet (1.25 oz) taco seasoning mix
1 can (16 oz) diced tomatoes, undrained
3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
8 ounces tortilla chips

In a large skillet, combine vegetables, seasoning mix, tomatoes and cooked chicken; bring to a boil over medium-high heat.

Cover; cook 4 minutes or until vegetables are cooked and the mixture is heated through.

Sprinkle with cheese; cover and cook 2 minutes more or until cheese is melted.

Serve with chips.

MAKES 4 SERVINGS as main dish

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