I made Chicken Enchilada Skillet from the Kraft Food and Family magazine. Let's see if I can remember off the top of my head....
3-4 chicken breasts cut into bite size pieces
1 14oz can chicken broth
1/4 cup ranch dressing
2 TBS flour
4-5 flour tortillas cut into bite size pieces
shredded cheese of choice (I used sharp cheddar)
2 TBS olive oil
Cook chicken in olive oil until done. Mix broth, dressing and flour together and pour in skillet. Stir in tortillas and simmer until sauce thickens. Sprinkle cheese on top, cover with lid until cheese melts.It was very yummy!
I used fat free dressing and 2% milk cheese so it wasn't too bad for us either.