Chicken Enchilada Skillet

Chicken Enchilada Skillet
  • 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


  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.

04/06/2018
Chicken Enchilada Skillet, recipe PT15M PT1H 5 455 calories

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