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Super-Easy Chicken Enchilada Skillet

Super-Easy Chicken Enchilada Skillet recipe
photo by:kraft
This tasty chicken enchilada skillet cuts down on prep without cutting flavor. Just cut up the tortillas and stir them in with the chicken.
time
prep:
35 min
total:
35 min
servings
total:
4 servings, about 1-1/4 cups each
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posted:
12/20/2006
This recipe is very bland. Way too many tortillas and they were very mushy. Just not enough flavor.
posted:
12/20/2006
I thought the tortillas were soggy and too many of them. I guess if you like dumplings then you may like it.
posted:
12/19/2006
So easy. I used a stew sized pot for easy stirring. Good way to use up tortillas. Next time I will allow ingredients to thicken more before adding cheese.
posted:
12/14/2006
This was VERY simple and fast and the entire family loved it. I added a small onion and bell pepper when cooking the chicken and used spicy ranch for more flavour. I also added additional seasoning as the origianl recipe is quite mild. This is very creamy, and a great comfort food on a cold winter day.
posted:
12/12/2006
This started out ok, but the more bites I took the less I liked it. I do like ranch with Mexican food, but maybe the flavor was too strong for my liking.
posted:
12/11/2006
Made this tonight for dinner. "Souper" easy and delicious. My son ate some ... but he is extremly picky. My husband enjoyed it. I think I may bake for a few minutes next time to get a little crunch to the tortilla's. Other than that ... delicious. A must try.
posted:
12/9/2006
Perfect for satisfying your Mexican Restaurant crave in the most simplistic way. Delicious and flavorful with or without salsa. A family favorite! Looking forward to making it again.
posted:
12/6/2006
Made this last night and got rave revues from my mother and husband, as well as my daughter and granddaughter. Loved that it was quick, with few ingredients and full of flavor. Will certainly make again. Also, a quick and hearty meal for last minute hungry guest.
posted:
12/4/2006
Very good!
posted:
12/3/2006
I made this recipe today and my husband like it a lot. However, I found the tortillas soggy and felt there were too many. I would make it again, however, I would use two less tortillas and incorporate some of the salsa into the sauce. I would also include sliced black olives. I would then bake the dish in the oven until the cheese was melted and the tortillas had some body. While I liked the sauce, when I try it again, I might add some cream cheese just for fun.
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