Leftover Chicken Enchilada Skillet

• Cooked Chicken, shredded

  1 cup
• Leftover Chicken Enchiladas

  2
• Reduced-Fat Cheddar Cheese, shredded

  1 cup
• Low-Sodium Enchilada Sauce

  1 cup
• Onion, small, chopped

  1
• Green Bell Pepper, small, chopped

  1
• Olive Oil

  1 tablespoon
• Fresh Cilantro, chopped

  2 tablespoons
• Light Sour Cream

  2 tablespoons

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All Steps

1. 1

   Heat olive oil in a medium non-stick skillet over medium heat.

2. 2

   Add chopped onion and green bell pepper to the skillet and sauté for 3-5 minutes, until softened.

3. 3

   Cut the leftover enchiladas into 1-inch pieces. Add the cut enchiladas and shredded cooked chicken to the skillet with the sautéed vegetables. Stir gently to combine.

4. 4

   Pour the low-sodium enchilada sauce over the mixture. Stir to ensure all ingredients are evenly coated.

5. 5

   Sprinkle the shredded reduced-fat cheddar cheese evenly over the top of the skillet mixture.

6. 6

   Cover the skillet and cook for 5-7 minutes, or until the cheese is completely melted and the dish is heated through and bubbly.

7. 7

   Remove from heat. Garnish with fresh chopped cilantro and a dollop of light sour cream before serving immediately.