Chicken Enchilada Skillet

chicken enchilada skillet


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 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 milk and heat until melted. Top with Doritos and remaining ingredients before serving. Great served with shredded lettuce or a salad on the side!