Tuesday, March 1, 2011

Easy Chicken Enchilada Skillet

1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup  Ranch Dressing
2 Tbsp. flour
6   flour tortillas (6 inch), cut into small pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa(I omit this)

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until done, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Simmer on medium-low 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until melted. Top with salsa.

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