Chicken Enchilada Skillet

Things are about to get crazy at work.  I've accepted a new role internally, so I’ll essentially be doing two jobs for the next 1-2 months… the old boss won’t want me to transition too soon, but the new boss will want me to start ASAP.  To make matters worse, the old and new job are in different office locations, Jersey City and Manhattan, so I’ll be schlepping back and forth between office locations for a bit.  It’s inevitable that I’ll be burning the candle at both ends. Let’s just hope it doesn't eat into my cooking and blogging! Pun intended? :)

Now. Onto the food! I honestly had low expectations for this recipe.  Most of the commentary on the RoTel site was full of disappointment, but several people improved the recipe by getting a little creative.  To enhance this meal, I added frozen corn, black beans, green pepper, green chiles, cayenne pepper, chili powder, cumin, and garlic salt.  Phew!  The result was an amazingly saucy, flavorful Mexican dish.  Success!  The result of the updated spice list below has a nice kick to it, so consider halving the spices if you can't handle the heat!

Chicken Enchilada Skillet
Adapted from RoTel
Time:  20 minutes
Serves: 4-6

Ingredients
olive oil
1 lb. chicken, cubed into pieces
4 large flour tortillas, torn into bite-size pieces
1 cup frozen corn
1-14.5 oz. can black beans, rinsed
1 green pepper, diced
1-4 oz. can diced green chiles
1-10 oz. can RoTel Diced Tomatoes & Green Chilies, undrained
1-10 oz. can enchilada sauce
1-8 oz. can tomato sauce
1/2 tsp cayenne pepper
1 tsp chili powder
1/2 tsp cumin
1 tsp garlic salt
1 cup shredded Mexican cheese, divided

Directions
1.  Heat oil in a large nonstick skillet over medium-high.  Cook chicken thoroughly.

2. When chicken is cooked, add tortilla pieces, corn, black beans, and green pepper to the skillet. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

3. Pour green chiles, RoTel, enchilada sauce, tomato sauce, and spices over chicken mixture and mix well.  Sprinkle 1/2 cup cheese on top; cover skillet and cook for 5 minutes.  Remove skillet from heat, sprinkle with remaining 1/2 cup cheese, and serve immediately.