Chicken Enchilada Skillet recipe
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- 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 caloriescarbohydrate: 30.4 gcholesterol: 74 mgfat: 14.8 gfiber: 4.7 gprotein: 28.8 gsaturatedFat: 6.9 gservingSize: -sodium: 776.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Skillet
Directions
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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.