Southwestern Chicken Skillet

Ingredients:

2 large Split Chicken Breasts

1 cup rice, cooked (makes 2 cups cooked)

1 can black beans, drained

1 can corn

1 can Rotel

3/4 cup enchilada sauce

tortillas

Boil chicken and tear into strips. Discard skin and bones. Put all ingredients into a skillet over medium-high until sizzling. Then reduce to medium-low and let simmer for about 15 minutes. Serve in tortillas with cheese on top.

Frugal Tip: If you buy a package of 4 split chicken breasts, boil all of them at once. Go ahead and tear it up into strips and whatever you don't use for this recipe, you can freeze. That way, when you make this again or other recipes like chicken and dumplings, you'll have meat ready to go. Also, you can freeze the broth to use for soups as well.