Cheesy Mexican Chicken Skillet
Strawberries and Tortilla Chips with Guacamole
Ingredients
- 6 small boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 (8-oz) pouch mild red chile enchilada sauce (or use other enchilada sauce)
- 1½ cups shredded Mexican-blend cheese
- 1 Roma tomato, chopped
- ¼ cup chopped fresh cilantro (optional)
- ¾ cup sour cream
Instructions
- Pound chicken to ¼-inch thickness. Sprinkle lightly with salt and pepper. Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Return all chicken to skillet. Add enchilada sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done.
- Sprinkle chicken with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with tomato, and, if desired, cilantro. Serve with sour cream.
Side Dish Ingredients
- 1 (16-oz) pkg strawberries, cut up
- 1 (11-oz) pkg tortilla chips
- 1 (8-oz) container guacamole
Side Dish Instructions
- Serve berries, chips, and guacamole on each plate.
Kid-Friendly Meal Plan
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