Ahhh something about melted cheese and chicken. Since it's another one of them odd days here in good ol'e kansas. I made this for dinner. Enjoy!
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, cut into small pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
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