Creamy Chicken Enchilada Skillet
The other night I found myself once again completely unprepared for dinner. This seems to be a theme recently, not really sure what’s up with that! I’ll just blame it on mom brain… yeah… that’s it…
So I’m looking through the freezer for inspiration and found the container of enchilada sauce I had leftover from my Butternut Squash Enchilada Casserole. I freeze everything I don’t use. Can’t waste it, right?
We’ve got chicken in the fridge, and enchilada sauce to use up… chicken enchiladas, anyone? I’ve still never made them all rolled up and pretty. That sounds like too much work for a spur of the moment dinner, right?
I did see a recipe on pinterest for a one pan enchilada skillet, but it didn’t use pre-made sauce. And that’s what I had. So I adapted it!
This recipe is crazy quick, easy, and literally took 30 minutes to throw together! I love dinners that don’t take much work. Or brain power. It’s that whole mom brain thing again. Lol.
I’d love to hear how you like this one!