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Monday, December 21, 2009

Recipe: Chicken Enchilada Skillet

Chicken Enchilada Skillet

1 lb chicken breast, cut into bite size pieces
1/2 c chopped onion
2 tsp taco seasoning
1 tsp canola oil
1 can chicken broth
1/4 c ranch dressing
1 Tbsp flour
6 small flout tortillas, cut into bite size wedges
2 c cooked corn
1 c shredded cheddar cheese
1/2 c salsa (if desired)

In a deep skillet, heat oil over medium high heat. Add chicken and onion. Sprinkle with taco seasoning and cook until chicken is cooked through, about 7 minutes. Combine broth, ranch and flour. Slowly add to skillet, stirring constantly. Bring to a boil. Reduce heat to medium low. Simmer 3 minutes. Stir in tortilla strips and corn. Sprinkle with cheese. Simmer 3 to 5 minutes, until cheese is melted. Top with salsa before serving, if desired.

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