Quick and Easy Enchilada Skillet


  • 12 corn tortillas, cut into bite sized pieces
  • 3 cups shredded or chopped cooked chicken
  • 1 10-ounce can *mild* Ro*Tel Diced Tomatoes and Green Chiles
  • 1 10-ounce can red enchilada sauce
  • 1 8-ounce can tomato sauce
  • 1/2 cup grated Cheddar
  • 1/2 cup grated Monterey Jack
  • 1/2 avocado, sliced thin (optional)
  • 1/4 cup chopped cilantro (optional)


  1. Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
  2. Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
  3. Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese.
  4. Stir to combine well. Cover and cook for 5 minutes or until bubbly.
  5. Sprinkle on the remaining cheese
  6. If you want, top with the avocado and cilantro before serving.

Find the original recipe here!

Amazing Chicken Parmesan Meatballs


  • 1 1/4 pounds minced chicken
  • 2 tablespoons onion, chopped
  • 1/2 cup Parmesan
  • 1/2 cup breadcrumbs
  • 1 tablespoon parsley, chopped
  • 1/2 tsp garlic powder
  • 1 egg, whisked
  • salt & pepper (the original recipe says “salt and pepper to taste” who in their right mind is going to salt and pepper raw chicken to taste??)
  • 1 jar of pizza sauce
  • 3 tablespoons olive oil
  • 4 oz fresh mozzarella


  1. Preheat oven to 400 degrees with the wrack near the top.
  2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
  3. Make large balls with your hands, and arrange them on a foil sheet
  4. Open the pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 TBS olive oil.
  5. Use a brush to rub the mixture on the meatballs.
  6. Put in the oven and bake for 15 mins.
  7. When ready, take out from the oven and add some pizza sauce to the meatballs.
  8. Slice the cheese and place a slice on each meatball.
  9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
  10. Empty out can of sauce into a pot/pan and heat up.
  11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
  12. Serve with cooked spaghetti and additional sauce

This recipe was adapted from Day Dream Kitchen