Chicken Enchilada Skillet

In a large skillet on medium-high heat, add avocado oil and heat until shimmering. Add tortilla strips and sauté until browned and crisp, about 5 minutes. Remove from the pan onto a plate.

Add cooked chicken to the skillet and pour in enchilada sauce. Let heat through, about 5 minutes.

Stir in cheese and cover with a lid for 5 minutes to let the cheese melt. Add the crispy tortilla strips and gently stir to combine.

Serve with cilantro, avocado, or sour cream.

Nutrition per serving: 360 cal, 19g fat, 16.4g carbs, 8.7g fiber, 27g protein

Notes:
• If you don’t have a rotisserie chicken, you could use 3 chicken breasts, season with salt and pepper, and cook in a skillet with avocado oil until cooked through. Then shred.
• Pre-shredded or cheese you shred yourself are both perfectly fine for this recipe.
• If you want to add veggies like diced zucchini, diced onion, or red bell pepper, add them to the skillet with another tablespoon of oil after you cook the tortillas. Let them sauté until soft, then add the chicken and enchilada sauce.