Chicken Enchilada Skillet

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  2 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  4 cup Chicken Breast, Grilled
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  1 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

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

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  4 oz Green Chiles, Canned, Diced
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  19 oz Enchilada Sauce, Red, Canned
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  8 Tortilla, Corn, 6-Inch(208g)
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  2 cup Mexican Blend Cheese

  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. 1Heat the olive oil in a large skillet over medium heat until shimmering, about 1–2 minutes.
2. 2Add the onion and cook, stirring occasionally, over medium heat for 5–7 minutes until softened and translucent.
3. 3Add the cooked chicken, taco seasoning packet, canned green chiles, and canned enchilada sauce to the skillet and stir to combine.
4. 4Add the tortillas to the skillet, increase heat to medium-high, and bring to a simmer. Cook for 3–5 minutes, stirring often, until the tortillas are softened and partially broken down; separate pieces as needed.
5. 5Remove the skillet from heat and sprinkle the Mexican blend cheese evenly over the top. Cover the skillet with a lid or foil and let sit for 2–3 minutes until the cheese is fully melted.
6. 6Divide the enchilada skillet evenly into 6 airtight containers while hot, portioning the chicken, tortillas, sauce, and cheese equally among them.
7. 7Top each portion with fresh cilantro and a dollop of sour cream just before serving, or store the cilantro and sour cream separately and add at mealtime.