This is a guest post by Cassie Celestain from www.TrueAgape.com. She is a wife, runner and newlywed blogger and running everything while pregnant with their first baby! She believes respect, trust, understanding and willingness create happy marriages. She strives to keep those things the main focus in her marriage and provides resources for others to do the same.

We love Mexican food at our house! Not only is it tasty, but there are a lot of different varieties that you can do with Mexican. Therefore, I am always looking for new recipes that fall under the Mexican category. I found this easy, delightful Chicken Enchilada Skillet that I just had to share!

Using the mild Ro*Tel and mild enchilada sauce gives it plenty of flavor for us as we do not like really spicy things. The avocado and sour cream also cool the flavor, although it still has a little tang to it. If your taste buds are more adventurous than ours change one or both to original or hot.
I hope you enjoy your Mexican Chicken Enchilada Skillet!

You can follow Cassie’s marriage advice including date night ideas and ways to speak your spouse’s love language for the newly married and the long-time married at:  Facebook, Pinterest or Twitter.

Photo Courtesy of TrueAgape.com

Chicken Enchilada Skillet

Recipe from: Cassie Celestain at www.trueagape.com, 2014

Serves: 4 people

Ingredients: 

• 3 large flour tortillas, cut into bite sized pieces
• 3 cups shredded or chopped cooked chicken (rotisserie works fine too)
• 1 10-ounce can mild Ro*Tel Diced Tomatoes and Green Chilies
• 1 10-ounce can mild enchilada sauce
• 1 8-ounce can tomato sauce
• 1 cup grated cheese of your choice
• 1/2 avocado, sliced thin
• Optional: green onions, cilantro, sour cream

Directions:
1)Heat two large skillets over medium heat. If the skillets are not nonstick, lightly coat with nonstick cooking spray or 2 to 3 teaspoons cooking oil in each.
a.Skillet A: Cook chicken, uncovered, for about 4-5 minutes per side until cooked through. (Skip this step if you are using leftover or rotisserie chicken)
b.Skillet B: Add bite sized pieces of tortilla to brown them. Stir occasionally until most are browned.

2)Once chicken is cooked, pour undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly. Let simmer until liquid has thickened.

3)Stir in tortilla pieces and sprinkle with cheese. Add sliced avocado on top.

4)Dish into individual bowls or plates. Add optional toppings or serve alongside for guests to add as they wish. Enjoy!