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 ROTEL

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (8 ounce) cans Ro*Tel® Original Tomato & Green Chili 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 sauce 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 221.5, Fat 6, SaturatedFat 1.5, Cholesterol 52.5, Sodium 74.1, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 20.2

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