Prep: 20 Mins Cook: 12 Mins
Enchilada sauce can be purchased in various heat levels; choose one that will give you the little *bite* that you crave without making each mouthful too scorching. (Any daredevils at the table can add a little extra salsa if they want the extra heat.)

Skillet Chicken Enchiladas

Ingredients

  • 1 pound fresh boneless skinless chicken breasts, chopped
  • 2 cups shredded pepper Jack cheese, divided
  • 1 can 19-oz. ORTEGA Enchilada Sauce, divided
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 8 6-inch flour tortillas, warmed
  • 2 cups shredded iceberg lettuce
  • 1 tomato, cored and chopped
  • 1/2 cup sour cream

Directions

  • 1 pound fresh boneless skinless chicken breasts, chopped
  • 2 cups shredded pepper Jack cheese, divided
  • 1 can 19-oz. ORTEGA Enchilada Sauce, divided
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 8 6-inch flour tortillas, warmed
  • 2 cups shredded iceberg lettuce
  • 1 tomato, cored and chopped
  • 1/2 cup sour cream
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.