This enchilada skillet recipe with chicken is sure to become a family favorite recipe. This dish is flavorful, and easy to make when adding pre-cooked chicken!

YOU WILL NEED: – 1/2 of 1 pre-cooked roasted chicken, shredded (3 cups) – 1 package corn tortillas (6", 12 count), cut into triangles – 1/4 - 1/3 cup oil

YOU WILL NEED: – 3/4 cup shredded cheese, Mexican blend – 1 28 oz can green enchilada sauce or Tomatillo Salsa Verde Sauce

If you’ve never tried a ricotta cookie recipe, then this is definitely the one to begin your soon to be love of ricotta cookies.

The convenience of this recipe is the ability to make and sever in the same skillet. I break out my 10-inch skillet for this recipe.

First, prepare all the ingredients by shredding the chicken (you’ll use about half of the bird), 3 cups of chicken, and cut the corn tortillas into triangle shapes.

Once you have the chicken shredded, you will cut the corn tortillas into triangles. After cutting the tortillas you have two options going forward.

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