Saturday, August 25, 2012

Chicken Enchilada Skillet Casserole

1 (16 oz) bag frozen broccoli, corn and red pepper vegetable mix
1 pkg taco seasoning mix
1 can diced tomatoes, undrained
3 cups chicken, cooked and shredded
1 cup shredded Monterey Jack
8 oz tortilla chips

In a skillet, combine vegetables, seasoning mix, tomatoes, and chicken; bring to a boil over medium high heat.  Cover; cook 4 minutes or until veggies are cooked.  Sprinkle with cheese; cover and cook 2 minutes more or until cheese is melted.  Serve with chips. 

Serves 4


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