Chicken Enchilada Skillet

Chicken Enchilada Skillet

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2 tablespoons olive oil
2 teaspoons chili powder
3 boneless skinless chicken breast halves, diced into small pieces
2 cans (10 ounces each) diced tomatoes with green chilies
1 can (10.75 ounces) cream of chicken soup
1 pound Velveeta cheese, cut into cubes
1/4 to 1 cup milk
3 cups crushed Doritos
1 cup diced, seeded tomatoes
1/2 cup sour cream
A few tablespoons sliced black olives

In a skillet, cook chicken in oil until no longer pink. Season with chili powder. Add the tomatoes and soup, cook until heated through. Add Velveeta and start with 1/4 cup milk. Heat stirring often until melted and creamy. If too thick, add more milk. Top with Doritos and remaining ingredients before serving. Great served with shredded lettuce or a salad on the side!

Rating: 4
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