Chicken Enchilada Skillet

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Chicken Breast, Grilled(960g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Green Chiles, Canned, Diced
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  Enchilada Sauce, Red, Canned
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  Tortilla, Corn, 6-Inch
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  Mexican Blend Cheese(480g)

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Cilantro, Fresh
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position.
2. 2Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the chicken, taco seasoning, green chilies, and enchilada sauce and stir to combine. Add the tortilla strips. Increase the heat to high and bring to a boil, then reduce and allow to simmer, stirring often, until the tortilla strips are softened, about 2 minutes. Separate the tortilla strips as best as possible. Remove the skillet from the heat.
4. 4Top with the cheese and bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
5. 5Top with cilantro and sour cream, if desired, and serve.