Creamy Chicken Enchilada Skillet

Fast enchilada-style dinner without rolling tortillas. Serve with rice, chips and salsa, or a simple salad.

Ingredients: - 2 cups shredded cooked chicken - 10 to 12 corn tortillas, cut into strips or squares - 2 cups red or green enchilada sauce - 1/2 cup sour cream or Mexican crema - 1 1/2 cups shredded Monterey Jack, Oaxaca, or cheddar blend - 1/2 cup corn or black beans, optional - Cilantro, onion, avocado, or queso fresco for topping Instructions: 1. Warm a large skillet over medium heat and add the enchilada sauce. 2. Stir in the shredded chicken, tortilla pieces, and corn or beans if using. Simmer 5 to 7 minutes, until tortillas soften. 3. Turn heat to low and stir in sour cream or crema. 4. Sprinkle cheese over the top, cover, and cook until melted. 5. Top with cilantro, onion, avocado, or queso fresco. Serve warm.

Janessa confirmed this is an untried idea. Keep the existing recipe until tried. After trying: note whether the kids liked red or green sauce better and if it needs more/less spice.