Wednesday, November 29, 2006

Chicken Enchillada Skillet Recipe

This one is from my brother. Sounds good, folks!

1 T oil
1 lb boneless skinless chicken breasts, cut into bitesize pieces
1 can (14 1/2 oz) chicken broth
1/4 cup Ranch Dressing
2 T flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican style shredded cheese
Sour Cream

Heat oil in large deep skillet on medium-high heat. Add chicken, cook 7 minutes or until cooked through, stirring occasionally.Mix broth, dressing and flour until will blended; gradually add to skillet, stirring constantly. Add tortillas, stir to combine. Bring to boil. Reduce heat to medium-low; simmer for 3 minutes.Sprinkle with cheese; cover. Simmer 3-5 minutes or until cheese is melted. Top with salsa and sour cream.