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!

Now that is a deal and time saver that I can get on board with. With a little help, I will have this Mexican enchilada skillet dish on the table in less than 30 minutes!

YOU WILL NEED: – Pre-cooked roasted chicken – Corn tortillas – Green enchilada sauce or Tomatillo Salsa Verde Sauce – Cheese – Oil

Shred chicken and set aside.

Cut tortillas into triangles.

Add oil to skillet and pan fry tortilla triangles on medium-high to slightly crisp the the corn tortillas. Cook in single layer batches.

Carefully discard leftover oil from frying the tortillas.

Add enchilada (start with 1 cup) sauce and chicken to heat. Add tortillas and fold in ingredients.

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