Super-Easy Chicken Enchilada Skillet

4 servings

1 Tbsp oil

1 pound boneless skinless chicken breast halves, cut into bite-size pieces

1 can (14 oz) fat-free reduced sodium chicken broth

1/4 cup ranch dressing

2 Tbsp flour

6 flour tortilla, cut into small pieces

1 cup shredded mexican blend cheese

1/2 cup salsa

Heat oil in a large deep skillet on medium-high heat.  Add chicken; cook 7 minutes or until cooked through, stirring occasionally.  Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.  Add tortillas; stir to combine.  Bring to a boil.  Reduce heat to medium-low; simmer 3 minutes.  Sprinkle with cheese; cover.  Simmer 3-5 minutes or until cheese is melted.  Top with salsa.

I found this recipe in the Kraft Food and Family Magazine.

http://www.kraftfoods.com

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