Chicken Enchilada Nacho Skillet

In a medium sized skillet, heat a drizzle of oil.

Cut your tortillas into small pieces (I use a pizza cutter for this) and gently pan fry them with a little salt until they are slightly crispy at the edges, but still soft. Set aside.

Add in the onion, garlic and jalapeño and saute for about 3 minutes. Add the bell pepper and continue to sauté for another 3 minutes. Season with salt and pepper.

Add in the chicken (if you’re using ground Turkey or beef you can add it in here and brown the meat until cooked through) then add the tortilla strips, and enchilada sauce. Stir to combine then top with chips and cheese and cover until cheese has melted. Top with guac, yogurt, cilantro and more enchilada sauce. Makes 4 servings!