Chicken Enchilada Skillet

      Seeing as how today is Cinco de Mayo, I thought another enchilada recipe was in order.  This recipe for Chicken Enchilada Skillet from Hunt's is so good you may never go back to rolling enchiladas again.  A terrific camping recipe and if you're a vegetarian, substitute the chicken with drained canned black beans and corn.  As the mixture cooks, the tortillas absorb the sauce and become melt in your mouth tender.  I baked this in my 10 inch dutch oven with 10 coals around the base of the oven and 22 on the lid.  Give it a stir after 15 minutes then finish it off with another handful of cheese.  So light and fluffy, I think you'll be pleasantly surprised by this simple Tex Mex one-pot dish. 

Chicken Enchilada Skillet
12 corn tortillas, cut or torn into bite-sized pieces
3 cups shredded, cooked chicken
1 10 oz. can RoTel diced tomatoes and green chilies, undrained
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce, no salt added
1 1/2 cups shredded Cheddar and Monteray Jack blend cheese, divided

     Lightly oil or spray dutch oven.
     In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
     Spoon tortilla mixture into prepared dutch oven.
     Bake at 350 degrees for 25-30 minutes, stirring halfway.
     Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
     Makes 6 1 cup servings.
     Garnish with chopped scallions and sour cream.

Mix all ingredients with 1 cup of cheese then spoon into your dutch oven.

Bake at 350 degrees for 25-30 minutes then top with cheese

Cook until cheese has melted

Amazingly good for something so simple