CHICKEN ENCHILADA SKILLET

Chicken Enchilada Skillet image

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

Provided by RO*TEL

Categories Trusted Brands: Recipes and Tips RO*TEL®

Time 20m

Yield 6

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 776.4 mg, Sugar 3.1 g

*** Explore more Chicken Enchilada Skillet Recipes »

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