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Chicken Tortilla Skillet

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Chicken Tortilla Skillet, this one is delicious!

This is another one of those recipes that sat on my radar for quite some time before I decided to try it.

I must say that I was hesitant to combine all of the ingredients on the stove.

In my mind, chips+chicken broth= mushy mess. Boy, was I wrong! This dish is awesome.

It’s all of the traditional Mexican flavors that I love combined in one easy skillet meal.

I changed the original recipe to make it more pantry-friendly and was pleased with the results.

We are all looking for ways to use some of those Tostitos in our pantry.

Pull them out and try this! It is so good and different from other Mexican dishes you’ve tried. I promise!

Chicken Tortilla Skillet Recipe:

Chicken Tortilla Skillet Recipe

Chicken Tortilla Skillet Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1/4 onion, minced (about 3 tablespoons)
  • 2 garlic cloves, minced
  • 1-3/4 cups chicken broth
  • 5 cups, then broken into pieces
  • 1 can Rotel, drained
  • 1-1/2 cups shredded cheddar or Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro or parsley

How To Make Chicken Tortilla Skillet:

  1. Preheat the broiler.
  2. Trim the chicken breasts of excess fat and season with salt and pepper.
  3. Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat.
  4. Add the chicken and cook on both sides until golden brown, 5-7 minutes total (the chicken will NOT be cooked through at this point). Transfer to a plate and set aside.
  5. Add the remaining oil, onion, garlic, and 1/4 teaspoon salt. Cook until fragrant, about 1-2 minutes. Add the broth, scrape up any brown bits, and simmer.
  6. Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked for 10 minutes. Transfer to a cutting board, and shred into bite-sized pieces when cool enough to handle.
  7. Return the chicken to the skillet (over low heat) with the drained Rotel, 1 cup cheese, and 1 tablespoon cilantro or parsley. Stir in the other half of the tortilla chips until they are incorporated and moistened (the mixture will be thick).
  8. Sprinkle the remaining cheese on top and broil until the cheese is melted and browning, 2-3 minutes. Top with remaining cilantro or parsley and serve with refried beans or a salad.

(adapted from Annie’s Eats and Pink Parsley)

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