Chicken Enchilada Skillet recipe

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Ingredients

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (8 ounce) can Hunt's® Tomato Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Nutrition Info

368.4 calories
carbohydrate: 30.4 g
cholesterol: 74 mg
fat: 14.8 g
fiber: 4.7 g
protein: 28.8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 776.4 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken, mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

  2. Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet, cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Recipe Yield

6 cups

Recipe Note

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese.

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