Method Chicken Enchilada Skillet: Refer to the article below about the ingredients as well as how to eat well.
12 corn tortillas, cut into bite sized pieces
3 cups shredded or chopped cooked chicken
1 10-ounce can Ro*Tel Diced Tomatoes and Green Chiles
1 10-ounce can red enchilada sauce
1 8-ounce can tomato sauce
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack
1/2 avocado, sliced thin
1/4 cup chopped cilantro
Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.